I am someone who has never cooked with Zucchini and I thought it was high time I did! So I picked up one this week during my grocery shopping. Until then I had no idea how I am going to incorporate this into a recipe. Having never tasted it – to my husband disliking this vegetable, didn’t help me here. However I was positive that I could create a winning recipe with this. I decided to not let my husband know that I am using it.
These nuggets are so refreshing and tasty! The mozzarella cheese filling inside hits you at the right place. These nuggets are crispy yet soft. They just melt in your mouth and are heavenly. Again a super easy and quick recipe from my kitchen to yours.
We were having our friend over for a game night and I wanted to make something to much on as we play. I decided to put the zucchini to a good use. Mixing it up with chick peas and carrots definitely upped the nutritional value of this dish. The cheese was the prime ingredient which gave these nuggets a rich taste. Well, little cheese never hurt anyone! Feel free to alter the veggies when you make them.
1 Zucchini, grated
1 cup of boiled chick peas
2 carrots, grated
1/2 cup bread crumbs
2-3 tbsp besan/chickpea flour
3-4 green chillies, minced
2 cloves of garlic, minced
1 tbsp ginger paste
1/4 cup mozzarella cheese
1 tsp paprika/chilly powder
2 tbsp chopped cilantro
Salt as required
Oil for frying
Add little salt over the grated zucchini and rest it for 15 minutes. Squeeze out the excess water and add to a mixing bowl.
Add the grated carrots and chick peas to it.
Add the remaining ingredients except the cheese and mix it up. Lightly mashing the mixture.
Add the cheese now.
Mix it well into the mixture. Shape them into nuggets/balls and keep it in the fridge for 10 – 15 minutes.
You need an Appe pan for this recipe as I prefer to cook it in this pan as it requires less oil and is healthier than deep frying. Check out my blog for other recipes using this pan. I have stopped deep frying since I got this pan!
Heat the Nonstick Aebleskiver Pan/Appe Pan. Drizzle some oil.
Place the nuggets in each section and cook it for 4-5 minutes.
Turn them over to the other side carefully and let it cook for another 3-4 minutes. Drizzle some oil if required.
The nuggets are ready! You can choose to serve them anyhow. I used some fresh lettuce leaves as a platter. Rolled these nuggets in home cooked tomato sauce (Bonus recipe shared below) and placed them on lettuce.
For the Tomato sauce recipe
You need 2 tomatoes
1 tbsp almonds
2-3 dried red chillies
2-3 garlic cloves
In a blender, grind all the ingredients together to a paste.
Heat a pan and cook this paste on a medium flame till the raw smell goes away and the sauce thickens. Roll the nuggets in it and serve on lettuce or just enjoy the nuggets as is using the sauce as a dip!