Zucchini Flower Patties in Tomato Broth
Marielle Henaine
This easy and quick recipe for zucchini flower patties in tomato broth is the perfect option for the weekly menu.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3/4 cups tomato purée
  • 1/4 onions
  • 1 clove garlic
  • 3 guajillo chiles, soaked
  • 1 cup chicken broth
  • 1/2 teaspoons cumin
  • salt
  • pepper
  • 1 cup mashed potato, to have both, instant and natural
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 cups zucchini blossoms, clean
  • 2 tablespoons cornstarch
  • 1/2 cups panela cheese , in cubes
  • 3 tablespoons cilantro, finely chopped
  • oil , for frying
  • corn kernel , for decorating
  • epazote, fried, for decorating
Preparation
15 mins
15 mins
Low
  • Blend the tomato puree, onion, garlic, chiles, chicken broth, cumin, and season with salt and pepper. Cook over high heat for 8 minutes.
  • Mix the mashed potatoes, onion, chopped garlic, zucchini flowers, cornstarch, panela cheese, and cilantro. Form patties with your hands.
  • Fry until golden brown and drain with paper towels to remove excess grease.
  • Serve the patties, drizzle with the sauce, and decorate with corn kernels and fried epazote.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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