Healthy Fats and Low Carb Gluten-free Zucchini Cottage Cheese Cutlets

People usually ask me about how to add healthy fats to our baking. Yes we have the dairy-based butter(not really as healthy as the rest), we have the homemade ghee, we have nut butters, we have cold pressed or wood pressed oil, we even have avocados for plant based fat!

But there is one more interesting set of ingredients that has fats which are super healthy – seeds.

Seeds are rich in many elements but no one expects them to become a source of healthy fat. But you can actually make seed butter at home too, do give it a try!

So when I was baking these cutlets, I decided to exclude all other fats and use only seeds in the form of a flour for binder and to lend some fat that makes them a completely balanced snack for children.

So that when added to a mix of grated zucchini, cottage cheese / paneer, rock salt and red chilly flakes created a yum baked cutlet that is pretty much a nutrient packed dish in itself – with fibre and healthy carbs, protein and the fat.

And of course since you want to make sure the kids eat it, you create Christmas trees in March

😉

Recipe –

1/2 mid sized zucchini, grated fine

1 cup of crumbled cottage cheese/paneer

Red chilly flakes and rock salt as per flavour preference

1 tbsp seeds flour ( taken from a mix made by dry roasting and grinding 5 g flaxseeds, 5 g sunflower seeds, 5 g pumpkin seeds, 5 g melon seeds)

Method –

  1. Put the grated zucchini into a colander and sprinkle salt on it and leave it aside.
  2. After 10 minutes squeeze out the extra water from the grated zucchini. You can use this water for soups / as stock / making dough.
  3. Mix the zucchini, crumbled cottage cheese, flakes, rock salt and seeds flour.
  4. Put it in the fridge for 1 hour.
  5. Make the shapes you want on the baking tray. You can brush lightly with oil if you want.
  6. Bake at 170 degrees C for 20 minutes or until done.
  7. Serve hot

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