40 Min.
Simple
Veggie burger with zucchini fritters
The Veggie Burger with Zucchini Patty and Corn Puree is a delicious vegetarian dish that is both nutritious and tasty. The zucchini patties are a delicious component of this dish. They are made from grated zucchini, eggs and flour and then fried in a pan until golden brown and crispy. They offer a nice texture and subtle flavor that pairs well with the rich, savory flavor of the Veggie Burger.
The corn puree is a creamy, sweet side dish made by pureeing cooked corn. It is often finished with butter and cream to make it extra rich and delicious. It offers a nice balance to the savory components of the dish and adds an extra layer of flavor and texture.
20 Min.
Preparation
20 Min.
Preparation
Ingredients
For 2 servings
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For the burger
2 brioche buns
80 g feta
1/4 beetroot (fresh)
1 handful of fresh spinach leaves
For the yogurt-mint sauce
100 g natural yogurt
4 mint leaves
1 dash of lemon juice
Salt, pepper
For the zucchini fritters
3 zucchinis
1 egg
2 garlic cloves
50 g parmesan
3 tbsp flour
Oil for frying
Salt, pepper
For the corn puree
150 g canned corn
1 shallot
1/2 red chili
1 dash of cream
Salt, pepper
1 egg
1 tsp salt
50 g butter
For the Glaze
1 egg yolk
1 tbsp milk
Preparation in 8 steps
Start with the corn puree. Peel the shallot and dice it finely. Remove the seeds and chop the chili finely. Drain the corn and put it in a tall container with the shallot and a dash of cream. Puree everything finely with a hand blender for 3 minutes.
Then prepare the yoghurt sauce by washing the mint and cutting it very finely. Mix the yoghurt with the mint and lemon juice. Then season with salt and pepper.
To prepare the zucchini fritters, first wash the zucchinis and roughly slice them. The sliced zucchini is then placed on kitchen paper and the liquid is squeezed out. Peel the garlic and finely diced. Then put the zucchini mixture in a bowl and mix thoroughly with the diced garlic, egg, flour and Parmesan. Finally, season the mixture with salt and pepper.
Cut the feta into slices about 1 cm thick. The beetroot should be peeled and cut into thin slices. Wash the spinach leaves.
Set the gas grill with reversible plate or the pan on the stove to direct medium heat. Add a little oil and place two tablespoons of zucchini batter on the plate for each patty. Use the spoon to form a round shape and fry it on each side for about 4 minutes until brown.
Now fry the beetroot on each side for about 2 minutes and let the feta slices melt for about 30 seconds until they are slightly browned.
Then cut open the burger buns and spread margarine on both halves. Then roast them on the grill plate or pan with the cut side down for a few minutes.
Coat both halves of the bun with sauce and cover the bottom half of the bun with corn puree, spinach leaves, yogurt sauce and place the zucchini patty on top. Then top with feta, spread the second zucchini patty, beetroot and finally spinach leaves on top. Now finish the burger with the top half of the bun and finally serve.
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