2 ½ cups grated zucchini
1 ½ cups grated carrot
3 tsp oil
1 tsp minced ginger
1 tsp minced garlic
½ tsp ground cumin
½ tsp garam masala
½ tsp red chili powder
¼ tsp ground turmeric
¼ tsp dried rosemary
½ cup breadcrumbs
Oil
Rice flour
Salt and pepper, to season
Aioli, or any sauce of your choice, to serve
Place grated zucchini in a colander. Sprinkle with generous amount of salt. Set aside for 20 minutes. Squeeze out water from zucchinis. Set aside.
Preheat oven to 375 F.
Heat oil in a medium frying pan over medium-high heat. Add zucchini and carrots. Saute, stirring occasionally, for 2-3 minutes or until the veggies are tender.
Stir in minced ginger, minced garlic, ground cumin, garam masala, red chili powder, ground turmeric and salt. Saute, stirring, for another 1-2 minutes. Remove from heat. Set aside to cool slightly.
Combine together zucchini carrot mixture, dried rosemary and breadcrumbs in a large bowl. Season with salt and pepper.
Take a little more than 1 tbsp of the mixture in your hand and roll into a ball. Repeat until the mixture is used up. I made around 12 balls from the mixture.
Line a baking tray with parchment paper. Place the balls on it. Spray with good quality oil and sprinkle with a little rice flour.
Bake for 40-45 minutes. Place the tray in a preheated grill for about 5 minutes, or until browned.
Serve zucchini balls with aioli or any sauce of your choice.