Veggie burger with zucchini fritters

Video coming soon !

Time: 40 min | Difficulty: Easy

The veggie burger with zucchini patty and corn puree is a delicious vegetarian dish that's both nutritious and flavorful. The zucchini patties are a delicious component of this dish. They're made from grated zucchini, eggs, and flour, then pan-fried until golden brown and crispy. They offer a lovely texture and subtle flavor that pairs well with the rich, savory taste of the veggie burger.

The corn puree is a creamy, sweet side dish made by pureeing cooked corn. It's often finished with butter and cream for extra richness and flavor. It provides a nice balance to the savory components of the dish and adds an extra layer of flavor and texture.

Preparation: 20 min | Cooking time: 20 min

I inhaled the veggie burger with zucchini fritters – crunchy, juicy, completely underrated – Prime Recipes

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Ingredients

For 2 servings

For the Veggie Burger

• 2 brioche buns

• 80 g feta cheese

• 1/4 fresh beetroot

• 1 handful of fresh spinach leaves

• For the yogurt and mint sauce

• 100 g natural yogurt

• 4 mint leaves

• 1 squeeze of lemon juice

• Salt and pepper

For the zucchini patties

• 3 zucchinis

• 1 egg

• 2 garlic cloves

• 50g Parmesan cheese

• 3 tbsp flour

• Oil for frying

• Salt, pepper

For the corn puree

• 3 zucchinis

• 1 egg

• 2 garlic cloves

• 50g Parmesan cheese

• 3 tbsp flour

• Oil for frying

• Salt, pepper

For the glaze

• 1 egg yolk

• 1 tbsp milk

Preparation in 8 steps

1. Start with the corn puree. Peel and finely dice the shallot. Deseed and finely chop the chili. Drain the corn and place it in a tall bowl along with the shallot and a dash of cream. Blend everything together using an immersion blender for 3 minutes.

   
   

2. Next, prepare the yogurt sauce by washing and very finely chopping the mint. Mix the yogurt with the mint and lemon juice. Season with salt and pepper.

   
   

3. To prepare the zucchini fritters, first wash and coarsely grate the zucchini. Place the grated zucchini on a paper towel and squeeze out the liquid. Peel and finely dice the garlic. Then, transfer the zucchini mixture to a bowl and mix thoroughly with the diced garlic, egg, flour, and Parmesan cheese. Finally, season the mixture with salt and pepper.

   
   

4. Cut the feta into approximately 1 cm thick slices. Peel the beets and slice them thinly. Wash the spinach leaves.

   
   

5. Set the gas grill with a reversible plate or a pan on the stovetop over direct medium heat. Add a little oil and place two tablespoons of zucchini batter on the plate for each burger. Shape the burger into a round shape with a spoon and fry for about 4 minutes on each side until browned.

   
   

6. Fry the beets for about 2 minutes on each side and melt the feta slices for about 30 seconds until lightly browned.

   
   

7. Then cut open the burger buns and spread margarine on both halves. Then toast them cut-side down on the grill or pan for a few minutes.

   
   

8. Brush both halves of the bun with sauce and top the bottom half with corn puree, spinach leaves, and yogurt sauce, then place the zucchini burger on top. Then top with feta, then arrange the second zucchini fritter, beetroot, and finally spinach leaves on top. Finish the burger with the top half of the bun and serve.