In a bowl combine flaxseed, Italian Seasoning, paprika and fennel seed. Mix well and store in an airtight container.
Goat Cheese Sauce
In a bowl combine yogurt, milk, goat cheese, flaxseed blend and salt. Mix well. Hold refrigerated for service.
Vegetable Pancakes
In a sauté pan over medium heat add oil. Once hot, add onions, bell pepper, carrots and celery. Cook until tender. Add spinach and cook until wilted. Remove from heat and cool mixture.
In a bowl combine cooled vegetable mixture, zucchini, eggs, breadcrumbs, flaxseed blend, salt and pepper. Mix until ingredients are evenly distributed. Refrigerate to allow mixture to firm up.
Use a #20 scoop to portion vegetable mixture. Form into 1/4" cakes and place on parchment lined sheet tray. Hold refrigerated for service.
Service
For each serving, in a sauté pan over medium heat add 2 tablespoon oil. Fry 3 vegetable cakes on each side until golden brown.
Plate as desired and top with 3 tablespoons Goat Cheese Sauce. Serve hot.
Chef's Tip!
Vegetable cakes can be baked instead of fried by roasting at 375°F for 15 minutes.
