Zucchini Baked Cutlet

Ingredients

• 400 g zucchini, grated and squeezed
• 80 g besan (chickpea flour)
• 1 small onion, finely chopped (60 g)
• 2 green chilies, minced
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 2 tbsp chopped coriander
• 1 tbsp oil for brushing

Preparation

1. Squeeze grated zucchini well to remove excess water.
2. Mix with besan, onion, chilies, paste, spices, and coriander into a firm dough.
3. Shape into 6–8 flat cutlets; rest 5 minutes.
4. Brush lightly with oil; place on a lined tray.
5. Bake at 200°C for 18–22 minutes, flipping once, until golden.
6. Serve warm as one portion of 2–3 cutlets.