Zucchini spinach burgers
In a bowl, combine 2 flaxseed eggs (combine 6 tablespoons of water with 2 tablespoons of ground flaxseeds), 1/2 cup of millet flour, 1 cup of soft oats (gluten free, if wished), 3-4 handfuls of chopped baby spinach, 3 grated zucchinis (season with salt//after 20 minutes squeeze all the liquid out), finely sliced scallions, chopped mint, chopped parsley, salt, herbed salt, 5 tablespoons of shelled hemp seeds and 3 tablespoons of nutritional yeast. Let it rest for about 10 minutes then form burgers out of the dough. Slow fry on each side until golden brown.
Sprinkel with fresh lemon juice and black pepper.
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