4 grated/riced medium sized zucchinis – roughly 550 gms
1/2 chopped red onion
2 Asian green chillies – optional
handful of chopped coriander – optional
Salt to taste
2 tsps of garlic powder
1 tsp onion powder
1/2 tsp black pepper powder
3/4 tsp cayenne pepper powder (more or less depending on how hot you can handle)
2 large eggs
50 gms almond meal
30 gms linseed/flax meal
100 gms mozzarella
Preheat the oven to 200C
Add some salt to the grated zucchini and leave it aside for 10 minutes. This will make sure that the zucchini will release water.
Now using a kitchen cloth, squeeze out as much water as possible out of the grated zucchini. This will take a while but its the most crucial step s have some patience mate. From 550 gms of my grated zucchini I was left with just 300 gms after squeezing the water out (this will give you a fair idea).
Add the waterless zucchini to a separate bowl.
Add all other ingredients and mix it very well with your hands. Make sure everything binds together and a doughy mixture is formed.
Make some rectangular or circular shapes out the mixture and spread them on a baking tray.
Bake them for around 20-25 mins or until they are golden brown. You are all set 🙂