There is no reason why these zucchini tots should be yummy, but the crunchiness is irresistible, even if it can't keep itself together.
The original recipe with egg and cheddar are here. I made one batch on the left with the original recipe. Notice that they are able to stay together on their own without the mini silicone wrappers.
Here's the veganized version.
1 cup zucchini, grated
1 ground flaxseed egg (1 T ground flaxseed and 3 T water - mix and set aside until it turns gelatinous)
1/4 yellow onion, diced (I like to dice it a little larger to give it the yummy crunchiness)
1/4 cup faux parmesan
1/4 cup breadcrumbs (it's a lot of dry ingredients, I'm going to try 1/4 cup daiya soy cheese and the faux parmesan instead of the breadcrumbs)
salt and pepper
Preheat oven to 400 degrees F.
Use mini cupcake holders, make egg and set aside.
Grate zucchini, squeeze out excess water and chop onions.
In a bowl combine all ingredients. Use a melon baller or spoon to fill the cupcake liners.
Bake for 15 - 18 minutes until the top is browned and set. Ono!