Spiced Zucchini Patties

Image credit: Miriam Akhmetshin

Zucchini is an incredibly versatile food, but one of my favorite ways to cook it is as a patty. They are super soft on the inside but the golden brown shell adds an irresistible crunch. Thanks to the freshly ground spices in the recipe, the patties have a subtle warmth and depth of flavor. Greek yogurt is a perfect dipping sauce because its tang offers a fresh contrast to the rest of the dish. 

INGREDIENTS

  • 2 medium zucchini
  • ⅓ onion
  • 1 clove garlic
  • 2 tsp coriander seeds
  • ½ tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 1 tsp dried fenugreek leaves
  • 1 tsp sweet paprika
  • 1 large egg
  • ⅓ cup breadcrumbs
  • ¼ cup flour
  • ⅓ tsp salt
  • Olive oil for frying

PREPARATION

  1. Grate the zucchini using the largest shredding hole. Using a cheesecloth, thoroughly squeeze the liquid out of the grated zucchini. 
  2. In a large pan, toast the coriander, cumin and fenugreek seeds until just fragrant, being sure to toss them around frequently. Set the toasted spices off to the side. 
  3. Dice the onion and garlic.
  4. Add olive oil to the large pan and cook the onion over medium-low heat until translucent, stirring frequently. 
  5. While the onions are cooking, use a mortar and pestle to grind up the toasted coriander, cumin and fenugreek seeds. 
  6. Once the onions are translucent, add the garlic and cook for 1-2 minutes, adding more olive oil if necessary. 
  7. Add the ground spices to the pan, along with the fenugreek leaves and sweet paprika. Combine with the onion and garlic mixture.
  8. Place the grated zucchini into a large bowl and add the egg. Stir it in. Add the spiced onion and garlic mixture along with the breadcrumbs, flour and salt. Gently combine with a spoon.
  9. Add more oil to the large pan. Form half of the mixture into small patties and add to the heated oil. 
  10. Cook until golden brown on both sides and repeat with the remainder of the mixture.

Yields 6 small patties

Miriam Akhmetshin ‘22

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