In a sauté pan over medium heat add oil. Once hot, add onions, bell pepper, carrots and celery. Cook until tender. Add spinach and cook until wilted. Remove from heat and cool mixture.
In a bowl combine cooled vegetable mixture, zucchini, eggs, breadcrumbs, flaxseed blend, salt and pepper. Mix until ingredients are evenly distributed. Refrigerate to allow mixture to firm up.
Use a #20 scoop to portion vegetable mixture. Form into 1/4" cakes and place on parchment lined sheet tray. Hold refrigerated for service.
For each serving, in a sauté pan over medium heat add 2 tablespoon oil. Fry 3 vegetable cakes on each side until golden brown.
Plate as desired and top with 3 tablespoons Goat Cheese Sauce. Serve hot.
