This recipe has Sodium as 92.1% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.0% of RDA
• Calories: 11.5% of RDA
• Carbs: 2.5% of RDA
• Fat (total lipid): 31.4% of RDA
• Fiber: 5.7% of RDA
• Fructose: 3.7% of RDA
• Protein: 7.8% of RDA
• Sodium: 92.1% of RDA
• Sugar: 10.4% of RDA
• Vitamin A (IU): 17.8% of RDA
• Vitamin B6: 38.4% of RDA
• Vitamin C: 21.3% of RDA
• Iron: 6.4% of RDA
• Magnesium: 8.9% of RDA
• Manganese: 5.2% of RDA
• Niacin: 3.1% of RDA
• Potassium: 10.1% of RDA
• Zinc: 7.1% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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Preparing the Batter
Shred the zucchini and place in a fine mesh strainer. Sprinkle with 1/2 tsp salt and set aside to drain. In a medium bowl, beat together the eggs, chickpea flour, scallion, mint, and remaining 1/2 tsp salt.
Gently squeeze the zucchini to drain as much liquid as possible before adding to the egg mixture. Stir into egg mixture and mix well.
Preparing the Patties
Place a large skillet over medium-high heat.
When the pan is hot, add the olive oil.
Drop the zucchini mixture by spoonfuls into the pan and gently flatten the balls with the back of a spatula.
Cook for 2-3 minutes, or until golden brown. Flip and cook for ~2 minutes more on the other side.