Breaded zucchini patties with Mediterranean pan-fried vegetables

Ingredients for 2 servings:

• 1 large zucchini
• 1 carrot(s)
• 1 onion(s)
• 2 cloves garlic
• ½ jar mushrooms
• 5 small tomatoes
• 1 small chili pepper(s)
• 1 bunch of herbs, e.g. rosemary, oregano, sage, savory, curry plant, thyme
• olive oil
• 100 ml wormwood, e.g. B. Noilly Prat
• Breadcrumbs
• 1 egg(s)
• salt and pepper
• curry powder
• Paprika powder
• Ginger powder
• Flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian

Halve a large zucchini, cut the thick side into 1 cm thick slices, and sprinkle with salt on both sides. Cut the other zucchini half and the carrot into small pieces, and slice the onion into rings. Finely chop the garlic and quarter the tomatoes. Remove the seeds from the chili and finely chop. Heat plenty of olive oil in a large pan, add the onion and carrots, and fry. Add the zucchini, garlic, and mushrooms, cover the pan, and sauté for 2-3 minutes. Deglaze with Noilly Prat, add the herb bouquet garni, tomatoes, chili, and 1/2 teaspoon of salt, and continue to sauté with the lid on until most of the liquid has evaporated, stirring occasionally. Meanwhile, in a shallow bowl, mix the breadcrumbs with plenty of curry powder, ginger, paprika, salt, and pepper. In a second bowl, beat the egg. Pat the zucchini slices dry, sprinkle with flour, and dip them one after the other in egg and breadcrumbs. Deep-fry in plenty of vegetable oil. Drain on kitchen paper. Serve the zucchini slices with the stir-fried vegetables.