Zucchini Burgers
Category: Main Course
Serves: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini | 420g |
| Almond Flour | 150g |
| Potato Starch | 50g |
| Potatoes | 350g |
| Egg | 1 |
| Pecorino Cheese | 70g |
| Shallot | 1 |
| Mint | To taste |
| Parsley | To taste |
| Soy Sauce | 25g |
| Salt | To taste |
| Breadcrumbs | 200g |
| Extra Virgin Olive Oil | As needed |
| Extra Virgin Olive Oil | As needed |
| Salt | To taste |
Instructions:
To start preparing the zucchini burgers, begin by boiling the potatoes. Place them in cold water and cook them for 30-50 minutes, depending on their size. Once the water is boiling, use a fork to check their tenderness; when soft at the core, drain and peel them while hot. Then, mash the potatoes and let them cool.
Next, clean the zucchinis by trimming the ends and peeling off the outer layer with a vegetable peeler. Set aside the peels for later use. Grate the pale part of the zucchinis using a coarse grater.
Peel and finely chop the shallot. Place it in a pan with a splash of olive oil and sauté it for a couple of minutes, stirring occasionally. Add the grated zucchini and cook them on high heat for about 5 minutes, stirring frequently. Season with a pinch of salt and transfer the mixture to a bowl. Let it cool slightly.
Meanwhile, finely chop the mint and parsley leaves. Add the chopped herbs to the zucchini mixture, followed by the egg, almond flour, grated pecorino cheese, potato starch, and soy sauce. Mix everything thoroughly until you have a smooth dough, ensuring the seasoning is balanced.
Allow the mixture to rest for a few minutes. In a shallow dish, place the breadcrumbs. Using a round mold with a diameter of about 10 cm and a height of 3 cm, portion out the zucchini mixture into five burger patties, pressing it gently into the mold. Once formed, coat the patties with breadcrumbs on both sides.
In a non-stick pan, heat a small amount of olive oil. Cook the zucchini patties on medium heat, frying them until the bottom is golden and crispy. Flip them over and cook the other side until browned and firm.
While the patties cook, you can use the zucchini peels to create a simple side dish. Toss them with a little salt and olive oil to season, and mix well to infuse the flavors. Once the zucchini burgers are done, serve them alongside the seasoned zucchini peels for a fresh, flavorful pairing.
These zucchini burgers are crispy on the outside, soft on the inside, and bursting with fresh, herby flavors. Enjoy this light yet satisfying dish as part of your main course.
