Zucchini Green peas Rissoles with Mushroom Ragu|Cook with Comali 3 Ammu ABIRAMI’s Recipe|Cwc3|cwc

Grate the zucchini and squeeze out excess moisture.

In a bowl, mix grated zucchini, green peas, chopped mushrooms, minced garlic, chopped onion, salt, and pepper.

Form the mixture into small patties or rissoles.

Coat the rissoles in breadcrumbs.

Heat olive oil in a pan over medium heat.

Fry the rissoles until golden brown on both sides.

For the mushroom ragu, sauté chopped mushrooms and onions in olive oil until soft.

Add garlic and cook for a few more minutes.

Serve the rissoles with the mushroom ragu on top.

Equipment Needed

Spice Level:

Dietary

Allergens