It has been a month since my last post. I have been traveling around US visiting Washington, Denver, Portland and Chicago. So the month of May has been full of packing, unpacking, cooking and packing food for N. I tried this zucchini cutlet the previous month and it has been lying in my drafts for a long time. I love this recipe since it is easy, fat free and stomach filling at the same time. Here we go with the recipe:
Zucchini - 1 (grated)
Onion - 1/4 cup (finely chopped)
Ginger - Garlic paste - 1 tsp (optional)
Green Chilli - 1 or 2 (finely chopped)
Bread Crumbs - 1/2 - 1 cup (for rolling)
Flour - 1-2 tbsp
Salt - as per taste
Oil - 1-2 tbsp
Grate the zucchini and slightly squeeze to get the water out. Keep the zucchini water aside. Add onion, green chili, ginger-garlic paste and salt and mix well. Roll the mixture into small balls. Add flour to the zucchini water and mix well. Flatten the balls, dip in zucchini flour mixture and roll over bread crumbs. Heat non stick pan. Drizzle a table spoon of oil. Place the patties on pan. When the bottom is browned, flip it to the other side and cook. Serve with ketchup.
Zucchini cutlet is ready and yummy!!!