Hello Foodies Bee Hive Community.
I just joined, inspired both to join this community and make these Zucchini burgers by this post written by
I adapted the recipe somewhat, replacing eggs with chia seeds and flattening the balls into burgers to ensure they were properly cooked inside.
I began by grating two medium sized zucchinis into a colander, including the skin as they were grown in my organic garden and the skin contains a lot of nutrients, added a little Himalayan salt to help soak up the moisture then left to drain for 20 minutes.
Meanwhile I prepared some spices - ginger, garlic and you can see the rest, then using a nut-milk bag I squeezed out most if the liquid left, which i saved to feed some plants in the garden.
I then added spices, chia seeds, (which help soak up more liquid and bind the ingredients), goat feta cheese and some spelt flour, mixing all together so I was able to squeeze into balls, adding more flour until the balls held together,
I then shallow fried them in a pan with sunflower oil, flattening them into burgers.
Ten burgers made, one eaten while the second batch of five were still cooking.
Served up for dinner with some sheep's yoghurt mixed with cucumber and (too much by mistake) Himalayan salt (so I added more yoghurt and some tahini to make it tast less salty) and a glass of Bulgarian Sauvigon Blanc.
D.Licious!
I stored the rest in the fridge, but they didn't last long, all eaten within two days!
Namaste
Atma
Ps. If you live anywhere near me, please come and collect some Free Zucchinis