Zucchini Pancakes With Gorgonzola Sauce

• 1 oz chopped almonds
• 3 None medium eggs, separated
• 1 1/4 lbs zucchinis, 1 lb grated, the rest thinly sliced
• 1/3 lb oat flour
• 1/3 cup all-purpose flour
• 2-3 tbsp sunflower oil
• 1 1/3 tbsp butter
• 1 cup vegetable stock
• 1 cup milk
• 1/3 lb gorgonzola cheese
• 1 tsp lemon juice
• 1 pinch ground nutmeg
• 1 tbsp olive oil
• 1 None red onion, peeled and cut into half rings
• 1 clove garlic, finely sliced
• 2-3 stems thyme, leaves removed

1. Toast the almonds in a pan until they are golden brown, then set aside to cool. Whisk the egg whites in a bowl until they form stiff peaks. Beat the egg yolks. In a separate bowl, mix the almonds, grated zucchini, oat flour, egg yolks and 1/4 cup of the flour. Season, then fold in the egg whites. Divide the mixture into 12 evenly sized portions and shape them into patties. Heat the sunflower oil in a large non-stick frying pan and fry the patties for about 4 mins, turning, until browned on both sides. Remove from the pan and keep warm.
2. To make the sauce: Melt the butter in a saucepan, then stir in the remaining flour. Pour in the stock and the milk and bring to a boil. Lower the heat, then add the cheese and simmer for about 5 mins, stirring. Season, adding lemon and nutmeg to taste.
3. Heat the olive oil in a frying pan and add the onion, garlic, thyme leaves and zucchini slices. Saute for 4-6 mins, turning, then season. To serve, divide the patties and sliced zucchini between 4 plates and drizzle the sauce on top.

almonds, eggs, zucchinis, flour, flour, sunflower oil, butter, vegetable stock, milk, gorgonzola cheese, lemon juice, ground nutmeg, olive oil, red onion, clove garlic, thyme

Taken from recipes-plus.com/api/v2.0/recipes/18006 (may not work)