Original recipe from The Vegan 8. I altered it a little for our own family's taste. She added more spices which my 6 yr old thought was too spicy. I also doubled it so each person in our family could have 3 patties which I felt was a good serving size.

4 cups packed shredded zucchini 1 1/3 cup frozen corn 1/2 cup mashed potato (or 6 TBL creamy almond butter or tahini) 1 cup oat flour 3 tsp garlic powder 3 tsp onion powder 1 tsp smoked paprika 1 tsp salt 1/2 tsp ground black pepper

Shred your zucchini and then place in a flour sack towel or tea cloth towel and squeeze the zucchini juice/water. You don't need to get every drop, just get most of the water out. Place the dried zucchini into a large bowl. Add the corn and mashed potato or almond butter/tahini. In a separate small bowl combine the dry ingredients and mix well. Add the dry mixture to the zucchini mixture and stir for a good couple of minutes. It will seem dry at first but keep mixing until it is all moist. Divide into 12 (approx 3 oz) balls. Place on parchment paper or a silicone baking mat and flatten out into patties about 1/2 inch thick. At this point you can freeze the patties for later or bake them. But before you bake them, if you're not freezing for later, stick them in the refrigerator for 30 min before putting them in the oven. Preheat oven to 400 degrees. Bake the patties for 25-30 minutes. Carefully turn them over. They will stick a bit but take your time, they will still be soft. Bake for another 10-15 minutes depending on how crisp and well done you want them. I like to go for the 15 minutes. They will be crispy on the outside and a little softer on the inside. They should be a very golden brown color. While the patties are baking prepare the CREAMY LEMON PEPPER SAUCE. 1/2 cup raw cashews (soak for 10 min in hot water then rinse) 2 TBL lemon juice 8-10 TBL water 1/2 tsp onion powder 1/2 tsp ground black pepper 1/4 tsp salt Blend in high powered blender till creamy.