Baked Zucchini Cutlets
- January 17, 2024
- 56
Ingredients:
- 2 ½ cups zucchini (grated)
- 1 ½ cups carrot (grated)
- 3 tsp olive oil
- 1 tsp ginger (minced)
- 1 tsp garlic (minced)
- ½ tsp ground cumin
- ½ tsp garam masala
- ½ tsp red chili powder
- ¼ tsp ground turmeric
- ¼ tsp dried rosemary
- ½ cup breadcrumbs
- Oil to grease the zucchini balls
- Rice flour
- Salt and pepper, to taste
- Transfer grated zucchini into a sieve, and sprinkle with salt.
- Set aside for 20 minutes, and squeeze out water from the zucchini.
- Heat the olive oil in a frying pan on medium-low, and saute the grated zucchini and carrots in this for 2-3 minutes until the veggies are tender.
- Stir in the minced ginger and garlic, ground cumin, garam masala, red chili powder, ground turmeric, and salt to taste.
- Sauté this mixture for another couple of minutes before removing it from the heat to let it cool slightly.
- Combine together the zucchini carrot with breadcrumbs and pepper in a large bowl.
- Take about 1 tbsp of the mixture in your hand and roll it into a ball. Repeat this until all the combination is used up.
- Preheat oven to 190 C.
- Line a baking tray with parchment paper, and place the balls on it.
- Brush the balls with oil and sprinkle with a bit of rice flour before baking for about 40 - 45 minutes.
- Remove from the oven and serve the zucchini cutlets with your favorite sauce.
