Grate zucchini and place in a strainer with a bowl underneath. Sprinkle 1/2 teaspoon salt on the zucchini and stir. Leave zucchini undisturbed for 10 minutes. Squeeze out excess water, discard water.
Place zucchini, minced onion, almond flour, corn flour, baking powder, chives, flax egg, salt and pepper in a mixing bowl. Stir to combine.
Divide mixture into even golf ball sized portions and roll into small balls. Press each into patty shape.
Preheat medium sized saute pan, (a cast iron saute pan works well for these), place a small amount of oil in bottom of pan just to coast pan. Place patties in pan, do not overcrowd pan and cook for 2-3 minutes on each side until browned. Continue cooking remaining patties adding additional oil as needed.
Serve patties warm as is or with vegan sour cream, dairy sour cream, chipotle mayonaise or a drizzle of maple syrup.