The first step is to remove as much moisture as you can from the zucchinis. To do this, sprinkle zucchinis with a generous amount of salt. Set aside for 20 minutes. Then squeeze out all the water using your hands. Set aside. Heat oil in a frying pan. Add zucchini and carrots. Cook until the veggies are tender.
Now add all the spices. Minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chili powder. Mix well. Cook for 1-2 minutes. Leave to cool slightly.
Place cooled zucchini mixture, dried rosemary, and bread crumbs in a large bowl. Season with salt and pepper. Mix well.
Make small balls out of the mixture. used a little more than 1 tbsp for each ball. Place them on a baking tray lined with parchment paper. Bake in a preheated oven for 40-45 minutes.
INGREDIENTS: 4 ppl
2 ½ cups grated zucchini
1 ½ cups grated carrot
3 tsp oil
1 tsp minced ginger
1 tsp minced garlic
½ tsp ground cumin
½ tsp garam masala
½ tsp red chili powder
¼ tsp ground turmeric
¼ tsp dried rosemary
½ cup breadcrumbs (gluten-free option)
Oil
Rice flour
Salt and pepper, to season
Chimichurri, Chipotle aioli, or any sauce of your choice, to serve
