Zucchini…baby marrow…courgettes – all the same thing! And these little green delights are the perfect match for the Tamarind Chicken with coconut milk & legumes curry but can be used as a vegetarian meal alternative served with a side salad or with a legume curry.
Easy to prepare and super tasty – they will make a wonderful alternative for serving this vegetable to the family.
ZUCCHINI PATTIES
Prep time
Cook time
Total time
A wonderfully light side dish to a coconut milk & chicken curry or as a main meal for a lacto-ovo vegetarian
Author: Julie Perks Registered Dietitian
Recipe type: Side Dish
Serves: 8
Ingredients
- 6 large zucchini/courgettes/baby marrow (or a whole punnet of small ones) [roughly 6 cups]
- ½ cup grated lite cheddar cheese
- 3 Tablespoons grated parmesan
- 2 large eggs, lightly beaten
- ⅔ cup coconut flour (or you can substitute with another gluten free flour)
- 2 cloves garlic, minced
- Salt and pepper to taste
- ½ tsp chilli flakes
- 5 Tablespoon olive oil
Method
- Grate the zucchini/courgettes/baby marrow and place them into a tea towel and drain out the excess moisture (a LOT comes out so be persistent).
- Combine the grated zucchini with the rest of the ingredients (except the oil) and combine well.
- Heat half the oil in a pan and making patties out of about 2 tablespoons of the mixture – fry them lightly until they are golden brown on both sides.
- Repeat until the mixture is finished.
- They store beautifully in the fridge so are also great for leftovers.
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