Zucchini Curry Patties

  • Date August 29, 2014
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This recipe was inspired by the TUNA CAKES

Inspiration for my recipes come from many places; the three most common being in my sleep, while running and thinking about food and a constant desire to use up food so that nothing ever goes bad or has to be thrown away.

In this case - all three were used to develop this recipe. While sleeping, I dreamt about adding in zucchini to my standard tuna cake recipe. While running, I got excited about the recipe as I knew I had the ingredients to make them. Then my friends asked if they could have some too, so I knew I had to beef up the ingredients to serve more than just my piggy self. Since there was leftover kabocha in the fridge, voila, recipe was born!



 


500 calories for the whole recipe. I made 6 patties for 80 calories per pattie.

Ingredients:

  • Kabocha Squash, mashed 1 cup
  • Zucchini, grated, 2 cups
  • Canned chunk tuna, 1 can
  • Egg whites, 1/3 cup
  • Corn, fresh, 1/3 cup
  • Carrot, grated, 1/3 cup
  • Quick oats, 1/3 cup
  • Cottage cheese, 1/4 cup
  • Cilantro (don't be stingy)
  • Curry powder
  • Cinnamon
  • Chili
  • Ginger
  • Onion
  • Garlic


Directions:

Mix all together in a bowl. Add the oatmeal last as you are using it to get to the right consistency.
Roll into 6 balls and put in the fridge to chill. Flatten into patties and fry on medium-high heat turning once. Or leave in the ball shape for firmer consistency.



Directions with Pictures: 

If by chance you have spare or leftover kabocha, then simply scoop out and put in a bowl. If you are like me and never have leftovers of this amazing vegetable, then simply cook some in the microwave and scoop into a bowl. See those skins in the picture? - Yes, I ate them cold and they were delicious! 


Do not skimp on cilantro. Never skimp on cilantro.


Mix well, try not to start eating right out of the bowl at this stage.


Roll into balls. These were 6 very LARGE balls. You could probably make 8-10 no problem. Since it has cottage cheese in the recipe, smaller might be better if you like your cakes sturdier and crispier.


Store in the fridge to chill as it makes them less likely to fall apart when cooking. When ready to cook, flatten into patties and cook in a frying pan sprayed with a little bit of pam on medium heat for 10 minutes per side. 



Serve anyway you want! I had mine on a GIANT salad. Shocker. I know.



Or pair with miso slaw left over from the night before.


Cake or ball? Which shape do you prefer?
Let me know how you make yours! Send me pictures!




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