How to make
Grate the onion and zucchini, sprinkle them with a little salt and mix well by hand. Leave them for 15-20 minutes to release water and transfer them into a large colander. Strain, by pressing them well.
Heat the fat over medium heat and stew the strained vegetables for 10 minutes, by stirring occasionally. Add the garlic (finely grated) and the black pepper with the cumin and after another 2-3 minutes remove them from the heat. Strain again from fat and liquids and leave them to cool.
Finely chop the parsley and grate the cheese on a coarse grater. Soak the bread in water.
In a bowl, mix the steamed vegetables, egg, parsley and yolk and the squeezed from the water bread slice. Add a little salt, but be careful not to oversalt, because the cheese is also salty.
In a bowl, beat the egg with the flour, baking powder and water, until a mixture is obtained - it should not be too thin, nor too thick.
Form balls from the zucchini mixture, roll them in the mixture and place them in a baking pan onto baking paper. If the mixture is very loose and hard to shape, don't worry, just don't press too hard with your fingers and work quickly and once you put the patties in the pan you can shape them as you like. Sprinkle each patty with a little flour and bake for 15 minutes at 390°F (200°C) in a preheated oven.
Meanwhile, prepare the sauce, by heating the olive oil over low heat and briefly frying the two garlic cloves - finely chopped. Pour the tomato puree and increase to medium heat. Add salt, sugar and spices and boil it for 7-8 minutes. Pour the wine and let it boil for another 10-12 minutes and it's done.
Serve by adding a a few spoonfuls of tomato sauce into each portion and layering some of the patties on top.
Very simple, but incredibly delicious! Enjoy your meal!
