Today I’m going to keep things short because I’m still recovering from being sick this past weekend.
Saturday I woke up to the worst allergy I’ve had in my life so far. I was sneezing non-stop, and also had watery eyes and a cough – the latter two being new for me.
As the day wore on, it pretty much got worse, and my appetite also disappeared.
I should’ve taken that as a sign that something was wrong beyond just allergies, but it didn’t occur to me. I just assumed it was a side effect of the never-ending sneezing.
I went to bed early, hoping that by the morning everything would be normal again. Instead, I woke up at 4am in a cold sweat, and promptly hit the bathroom floor for a little…toilet hugging session (sorry guys for being so graphic).
I spent the whole day bed ridden yesterday, unable to get out.
And you know what’s the worst part of being sick for me? That I can’t go training.
Seriously, just the thought of missing a running session and swimming practice makes me feel even more miserable.
Who cares if I can’t keep any food down for the whole day, or if my energy is down and pain up.
I can’t train. That’s the real drama.
Anyway, these bad boys (aka the creamy Greek zucchini patties) happened before I got sick.
They were delicious. So delicious I could probably use a couple right now.
I’ve labeled as “creamy” because they are so incredibly creamy. There’s not even a hint of cream in the recipe, yet they’re incredibly rich and soft.
You could think of as a sort of Greek latkes, but thicker and creamier (yes, I can’t seem to find a better to word to describe them.)
That would just be stupid wouldn’t it, my body needs some rest. Or not?
Creamy Greek Zucchini Patties (Low Carb & Gluten-Free) Print this recipe!
Adapted from TheNYTimes
Makes 24 patties
2 lbs / 907 gr zucchini (about 8 large)
2 large free-range organic eggs
2 large handfuls fresh herbs (mint, dill & parsley)
1 cup / 3.8 oz / 110 gr almond meal (or gluten-free breadcrumbs)
1 cup / 5.3 oz / 150 gr crumbled feta cheese
1 teaspoon ground cumin
1 teaspoon fine grain sea salt
Ground black pepper to taste
3 tablespoons olive oil, divided
Wash zucchini and cut off the ends. Grate them on the side holes of a grates (or of a food processor).
Place grated zucchini in a colander and sprinkle with salt. Leave to drain for at least 10 minutes (1 hour best).
Take handfuls of the zucchini and squeeze out all of the moisture.
In a large bowl, beat the eggs, add grated zucchini, herbs, cumin, almond meal (or GF breadcrumbs), feta, salt and pepper. Mix together well.
Transfer mixture to the refrigerator for 20 minutes to allow the almond meal to suck up some of the moisture.
Take small handfuls of mixture and form into patties. If it seems wet, add more almond meal (or GF breadcrumbs) one tablespoon at a time.
Heat one tablespoon of olive oil in a large nonstick frying pan over medium-high heat. When hot cook the patties in batches (do not overcrowd them) about 5 minutes per side, until golden brown,
Remove and drain briefly on paper towel to soak up any excess grease.