Zucchini Feta Burger | Milkbottle

Zucchini Feta Burger

Culi fastfood

Zucchini Feta Burger

Zucchini-feta burgers
1 zucchini’s
75 g feta
handful of lettuce leaves
4 spring onions, chopped
4 sprigs of fresh oregano, leaves nely chopped, keep a few leaves whole to garnish 1/2 tbsp fresh mint leaves, chopped
pinch of nigella seeds
1/4 tsp ground cumin
1 clove of garlic, crushed
35 g all purpose our
1 eggs, beaten
salt & pepper
olive oil
1 whole grain bun
1 yellow tomato, sliced thinly
handful of lettuce leaves
1 small red onion, thinly sliced in rings
2-3 tbsp harissa mayonaise, see recipe
Cut 1 zucchini in half and cut a thin slice for garnish, grate the rest and the other zucchini roughly, place on kitchen paper and them drain a bit for 20 minutes.
In a large bowl, combine the crumbled feta, spring onions, chopped mint and oregano, garlic ,ground cumin and our, and season well with salt & pepper.
Stir in the eggs, mix well and add the grated zucchini.
In a frying pan, heat a few tbsp of olive oil and drop tablespoons of batter into the oil, no more than 3 at the time, attening them a bit with the back of the spoon. Bake them for 3 minutes per side until golden. Let them drain on kitchenpaper and set aside while cooking the rest.
Cut the bun in 3 slices, toast them on a hot griddle and spread them with the harissa mayo.
Place lettuce leaves on the bottom, place 1 zucchini burger on top and nish with tomato and onion rings. Repeat with another slice of bread, lettuce, zucchini burger, tomato and onion rings, and garnish with oregano leaves, nigella seeds and the thin slice of zucchini.
Serve immidiately.
Serves 1.
Harissa Mayonaise

1-2 tbsp of harissa, depending on how hot the harissa and your taste
6 tbsp home made mayonaise
1/4 tsp cumin seeds, roasted in a dry skillet and powdered with a pestle & morter
1 tbsp lemon juice
Combine all ingredients in a bowl and serve with vegetable chips or zucchini-feta burgers

Image: Ton Zonneveld and Lisanne Helling via Taverne Agency. Recipe: Leonoor Ottink

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