Instructions: Slice the courgette and place in a large pot with 1/2 cup water, adding enough squash to fill the pot. Steam over medium heat for 7 minutes, until soft.

Heat the oil in a large skillet over medium heat; add the garlic, onions, carrots, celery, and pepper; saute for 7 minutes, till vegetables are tender.

Drain the courgette and mash well. Add the sauteed vegetables, tahini, seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter should be thick not wet-add flour if needed.

Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties and place them on the sheet.

Bake for 8 minutes on each side, until golden brown.

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