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Ingredients
  • 1 ½ pounds (680g) zucchini, peel kept on
  • 2 tablespoons ground flaxseed meal
  • ¾ cup (12g) fresh dill, tough stems removed and finely chopped*
  • ¼ cup (4g) fresh mint leaves finely chopped
  • 4 scallions, thinly sliced (bruised tops trimmed)
  • 2 teaspoons ground cumin
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt
  • Freshly cracked black pepper
  • ⅓ cup (43g) all purpose-flour**
  • 1 cup + 2 tablespoons (90g) panko bread crumbs (or homemade bread crumbs; don't use regular store-bought bread crumbs)
  • ½ cup (75g) vegan feta, crumbled***
  • 3 tablespoons olive oil, more as needed to cook the second batch
  • Flaky sea salt for finishing
  • subheading: For serving:
  • Vegan Tzatziki (optional, recipe below)
Steps
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