Zucchini fritter burgers

Name: Zucchini fritter burgers
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 4
Ingredients: 1 zucchini, coarsely grated; 80g drained canned chickpeas, finely chopped; 1/4 cup (50g) feta, crumbled; 1/2 cup (40g) parmesan, grated; 1/4 cup finely chopped dill, plus extra 2 tbs finely chopped; 1 tbs finely chopped mint; 2 spring onions, finely chopped; 1⁄4 cup (40g) sunflower seeds; 1/4 cup (35g) chickpea (besan) flour; 1 egg; Pinch cayenne pepper; 1/4 tsp baking powder; 40g unsalted butter; 1/3 cup (80ml) olive oil; 4 red onions, thinly sliced; 2 tbs brown sugar; 2 tbs balsamic vinegar; 1/3 cup (100g) good-quality mayonnaise; 2 tsp ground cumin; 1 tsp lemon juice; 4 multigrain bread rolls; 1 beetroot, roasted, peeled, sliced; 2 roma tomatoes, sliced; 1 cup coriander leaves, roughly chopped; 1 cup (35g) baby spinach leaves

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by delicious. team

delicious. team

Oct 08, 2015

Packed with feta, parmesan and crisp chickpea patties, these virtuous vegetarian burgers taste down-right decadent.

1 zucchini, coarsely grated
80g drained canned chickpeas, finely chopped
1/4 cup (50g) feta, crumbled
1/2 cup (40g) parmesan, grated
1/4 cup finely chopped dill, plus extra 2 tbs finely chopped
1 tbs finely chopped mint
2 spring onions, finely chopped
1⁄4 cup (40g) sunflower seeds
1/4 cup (35g) chickpea (besan) flour
1 egg
Pinch cayenne pepper
1/4 tsp baking powder
40g unsalted butter
1/3 cup (80ml) olive oil
4 red onions, thinly sliced
2 tbs brown sugar
2 tbs balsamic vinegar
1/3 cup (100g) good-quality mayonnaise
2 tsp ground cumin
1 tsp lemon juice
4 multigrain bread rolls
1 beetroot, roasted, peeled, sliced
2 roma tomatoes, sliced
1 cup coriander leaves, roughly chopped
1 cup (35g) baby spinach leaves

Method

1.

Place grated zucchini in a piece of muslin or a clean Chux and squeeze to release as much liquid as possible. Place in a bowl and mix with the chickpeas, crumbled feta, parmesan, 1/4 cup dill, mint, spring onion and sunflower seeds. Season well and set aside.
2.

In a separate bowl, combine chickpea flour, egg, cayenne pepper and baking powder with 1/4 cup (60ml) water and whisk until smooth. Add zucchini mixture and gently fold into the chickpea batter. Cover and refrigerate for 20 minutes.
3.

Melt butter and 2 tbs olive oil in a saucepan over low heat. Add red onion and cook, stirring occasionally, for 10-15 minutes until soft and translucent. Add the sugar and balsamic vinegar, and cook for a further 5 minutes or until onion is caramelised. Set aside.
4.

Heat remaining 2 tbs olive oil in a non-stick frypan over medium heat. Ladle one-quarter of the zucchini mixture into the pan. Cook for 3 minutes, then flip and cook for a further 3 minutes or until golden brown and cooked through. Remove from pan and keep warm while you repeat with the remaining batter.
5.

Combine mayonnaise, remaining 2 tbs finely chopped dill and ground cumin in a bowl with the lemon juice and season.
6.

Preheat a grill to medium-high. Slice bread rolls in half and toast under grill for 1-2 minutes until lightly golden. Spread 1 tbs mayonnaise on the base of each roll and top each with a zucchini fritter, beetroot and tomato. Cover with chopped coriander and baby spinach leaves, and finish with a spoonful of caramelised onions. Replace the bread tops and serve.