These are so quick and easy to make, and they are delicious. There's plenty of room to be creative too!
In food processor, mix onions, garlic, veggies (I normally use zucchini, a little carrot, and red bell pepper, but you can add whatever you want, or whatever you happen to have handy) and mix in about 1.5 cups of pasta sauce, 3 tablespoons olive oil, Italian seasonings, salt/pepper, a dash of dried red pepper, and enough gluten-free flour to make the mixture form into a pancake mix. You want it to be relatively firm, not runny like breakfast pancakes. Mix well in the food processor and press into an ungreased skillet. Cook until brown. You can serve these sprinkled with parmesan cheese with a side of marinara sauce for dipping. I usually put a little salad on the side with fresh greens, oil/balsamic, and pepper.
This is so awesome for getting rid of veggie "remnants," those last few little guys that can't seem to find a home in any of your other recipes!