Crispy Soy Patties with Spicy Zucchini Cream

Today's recipe is a cultural fusion... Mexican, Indian, and Italian :) This recipe is for 2 people. To start, we'll focus on the patties and we need: 200 grams of dehydrated soy, 1 egg, approximately 70 grams of breadcrumbs, 30 grams of sesame seeds, about 2 tablespoons of extra virgin olive oil, and some oregano, salt, garlic, and rosemary. Okay, we boil the soy together with the spices: oregano, salt, 1 garlic clove with the germ removed, and rosemary, for 20 minutes (start timing from when it begins to boil). After it has boiled, we drain it well, pressing it with a spoon if necessary, and then we put it in the blender along with the egg and curry. We process it well, then take it out and add the breadcrumbs. Once you've mixed it all together, roll each patty through the sesame seeds and place them on a baking sheet in the tray, with the 2 tablespoons of oil distributed over the whole tray. Leave them in the oven for about 20 minutes at a high temperature, around 180-200 degrees. After the first 10 minutes, turn them over to the other side (this is in case you don't have top heating in your oven). While the patties are cooking, we make the zucchini cream, which takes a maximum of 10 minutes. For the spicy zucchini cream with tortillas, you need: 200 grams of fresh zucchini, 1 garlic clove with the germ removed, 1 tablespoon of oil, half a glass of water, salt, and peperoncino. Put everything to boil for about 5 minutes, until the zucchini is soft. Puree everything in a blender or with an immersion mixer, and it's ready! If you don't have tortillas in the house, you can also serve it with toasted bread. Bon appétit!