Zucchini Quinoa Bites with Secret Tangy Dip

Instructions

1. In a large bowl, combine the finely grated and squeezed zucchini with the finely grated carrot and cooked quinoa.
2. While the bites are cooking, prepare the dip. Soft-cook one big tomato and boil half a potato until tender. Allow the tomato to cool down slightly.
3. Add all the spices (salt, garlic powder, onion powder, cumin-coriander powder) and flours (rice flour, corn flour, and chickpea flour if needed). Mix well, using your hands to ensure everything is thoroughly combined.
4. In a blender, combine the soft-cooked tomato (once cooled), boiled potato, 1 garlic clove, 1 tsp sesame seeds, 1 tsp flax seeds, a pinch of salt, and green chili (if using). Blend until a smooth, creamy paste is formed.
5. Shape the mixture into 10 small patties.
6. Preheat your air fryer to 180°C (356°F). Air fry the patties for 15 minutes, flipping them halfway through the cooking time to ensure even crispiness.