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.
Roman Klymenko
15 years on low-carb nutrition
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:
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.
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