Zucchini and Chickpea Burger with Herb Mayonaise
A great vegetarian, dairy free, sugar free burger make using the highly versatile zucchini. This burger has more flavour then you can poke a stick at!.
1 zucchini, coarsely grated
80 g, drained chickpeas, finely chopped
1/4 cup (50 g) feta, crumbled
1/2 cup (40 g) parmesan cheese, grated
1/4 cup finely chopped dill, plus extra to serve
1 tbsp finely chopped mint
2 spring onions, finely chopped
1/4 cup sunflower seeds
1/4 cup chickpea (besan flour)
pinch cayenne pepper
1/4 tsp baking powder
40 g butter
1/3 cup grape seed oil
1/3 cup good quality mayonnaise
2 tsp ground cumin
Juice of 1 lemon
4 good quality rolls of your choice
1. Place grated zucchini in a bowl and lightly salt. Leave for 20 minutes, then ring out excess liquid using a clean tea towel.
2. Place the zucchini mixture in a bowl with the chickpeas, feta, parmesan, 1/4 cup dill , mint, spring onions and sunflower seeds.
3. In a separate bowl, combine the chickpea flour, egg, cayenne pepper and baking powder with 1/4 cup (60 ml) water and whisk until smooth. Add zucchini mixture to your chickpea batter and gently fold to combine. Place in the fridge for 20 minutes.
4. Heat your grape seed oil in a large frying pan over a medium high heat. Ladle a quarter at a time of the zucchini mixture into your pan and cook for 3 minutes each side, or until golden and cooked through. Repeat with remaining mixture and keep warm.