Place grated zucchini in a colander. Sprinkle with generous amount of salt. Set aside for 20 minutes. Squeeze out water from zucchinis. Set aside.

Preheat oven to 190C.

Heat oil in a medium frying pan over medium-high heat. Add zucchini and carrots. Saute, stirring occasionally, for 2-3 minutes or until the veggies are tender.

Stir in minced ginger, minced garlic, ground cumin, garam masala, red chili powder, ground turmeric and salt. Saute, stirring, for another 1-2 minutes. Remove from heat. Set aside to cool slightly.

Combine together zucchini carrot mixture, dried rosemary and breadcrumbs in a large bowl. Season with salt and pepper.

Take a little more than 1 tablespoon of the mixture in your hand and roll into a ball. Repeat until the mixture is used up. I made around 12 balls from the mixture.

Line a baking tray with parchment paper. Place the balls on it. Spray with good quality oil and sprinkle with a little rice flour.

Bake for 40-45 minutes. Place the tray in a preheated grill for about 5 minutes, or until browned.

Serve zucchini balls with chipotle aioli or any sauce of your choice.