Preparation – 10 minutes 

Cooking Time – 12 – 20 minutes 

Serves – 4  


  • ½ a courgette, grated, excess water removed*
  • 1 can of chickpeas, drained and rinsed
  • ½ a can cannellini 
  • 50g spelt flour, or oat flour
  • ½ tsp garlic powder
  • 1 tsp cumin 
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 heaped tbsp Linwoods Milled Flaxseed
  • 1 tbsp olive oil


  1. Prepare courgette*
  1. Blend together the beans, flour, garlic powder, cumin, salt, pepper, flax and olive oil in a food processor until thick, still chunky, but well combined.
  1. Pulse through the courgette.
  1. Divide mixture into four patties. Place into the fridge for up to two days before cooking. To cook, you can pan fry them for 3 – 5 minutes per side, bake them at 180C (350F) for 15 -20 minutes or stick them into the air fryer for about 10 -12 minutes.
  1. Serve in buns with dairy free yogurt or mayo, ribbons of courgette and some pickled onion. A side of homemade fries or wedges never go amiss.

*Squeeze water from grated courgette and discard. Leave to sit in a bowl, sprinkle with some salt and cover with kitchen paper to absorb more moisture for about 10 minutes before using

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