Zucchini and parsnip cutlets

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.