Vegetable Bird’s Nest

Name: Vegetable Bird’s Nest
Cuisine: Indian
Ingredients: 2 medium-size carrots - peeled; 1 medium-size zucchini; 1/2 of a medium onion; 1/4 cup baby spinach; 1 whole egg; 1 egg white- lightly beaten; 2 Tbsp. grated Parmesan cheese; 2 Tbsp. all purpose flour; 2 Tbsp. panko bread crumbs; 1/4 tsp. salt; To taste fresh cracked black pepper,; As required organic olive oil cooking spray

RITIKA GUPTA @cook_14438688

Bengaluru

#FFH
#eveningsnacks
#Post7
#English
#Vegetable Bird’s Nest

RITIKA GUPTA @cook_14438688

Bengaluru

#FFH
#eveningsnacks
#Post7
#English
#Vegetable Bird’s Nest

Saved

Ingredients

2medium-size carrots - peeled
1medium-size zucchini
1/2of a medium onion
1/4 cupbaby spinach
1whole egg
1 egg white- lightly beaten
2 Tbsp.grated Parmesan cheese
2 Tbsp.all purpose flour
2 Tbsp.panko bread crumbs
1/4 tsp.salt
To tastefresh cracked black pepper,
As requiredorganic olive oil cooking spray

Saved

Steps

1

Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking oil and set aside.
2

Julienne both the carrots and zucchini in a large bowl with a hand spiralizer. Then thinly slice the onion and baby spinach and toss into the same bowl, along with the eggs, Parmesan cheese, flour, panko bread crumbs, salt and pepper.
3

Toss all the ingredients together using 2 large forks (or use your hands) until well combined. Using 2 forks, scoop a small amount and transfer onto the baking sheet. Try to swirl and shape the vegetables into a small bird's nest. Try to give each one some depth, adding more on top to avoid them looking flat, like pancakes. Each fork-full leads to about 3-inch diameter in size.
4

Bake for 15 to 17 minutes, or until golden brown on the bottom and crispy around the edges. Keep in mind, if you under cook them, the nests will fall apart. Remove from oven and transfer to a serving plate. Serve them warm with dipping sauce nearby.