Zucchini and parsnip cutlets
A source of fiber and antioxidants, this dish supports digestive health and has anti-inflammatory properties thanks to turmeric and ginger. The delicate taste of zucchini and parsnip combined with the aroma of cumin makes it perfect for a light dinner.
Zucchini (100 g) and parsnip (100 g) should be grated on a fine grater or chopped in a blender until it reaches a coarse consistency. After that, add a little salt and leave the mixture in a colander to drain the juice. Once the excess liquid has drained, thoroughly squeeze the remaining mixture.
Add the following to the resulting mixture:
- egg (1 pc);
- black cumin seeds (½ tsp);
- pepper to taste;
- add turmeric (½ tsp);
- dried ginger (½ tsp).
Mix all the ingredients well to ensure they are evenly distributed.
Form patties from the resulting mixture. Fry them in clarified butter (1 tbsp) over medium or low heat for 5-7 minutes on each side.
Or you can bake the patties in the oven at 180 degrees for 12-15 minutes.
(1)
- :
If you have any questions about the recipe "Zucchini and parsnip cutlets", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
