Begin with making the "flax egg". Combine 1 Tbl of ground flax seed to 3 Tbl of water. Mix well and place in the refrigerator. 15 minutes minimum.
Using a grater or food processor with the grating attachment, process the zucchini and onion together. Transfer to a large bowl and fold in the corn.
To the zucchini and corn mixture, add the cornmeal, flour, salt and pepper, vegan parmesan (or nutritional yeast), the flax "egg" mixture and non-dairy milk. Combine well and set aside.
Meanwhile, heat a large skillet on high heat. Add a small amount of oil.
We used a mini scoop to get these small patties, but you could make them larger with an ice cream scoop or just use a spoon. It's a dense mixture, so flatten them slightly before flipping.
Allow to get golden brown on both sides and cooked through.
While they are cooking, combine all ingredients for the dipping sauce. Taste for seasoning.
Remove the cooked patties to a paper towel to drain and immediately season with salt while still hot. Finish the remaining patties.
Makes about 20 mini or 8-10 large.