Quick and Easy Vegan Zucchini Fritter Burgers

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I am so excited that zucchini season is here, because this gives me another delicious green veggie to make patties with. It has been more than once that I have mentioned here on I Nourish Gently how obsessed I am with making patties, cakes and balls out of all kinds of vegan ingredients, and zucchini don’t make an exception at all.

They are a bit trickier than other veggies, though, as they have a relatively high water content, and you will need to have them sit in salt for 10 mins, then drain them for the fritters to come together. This tiny bit of effort is totally worth it, though, and the result is crispy deliciousness you will want more of! You can lose the burger bums for a low cal meal that is still satisfying!

Also check out: Luscious Asian-Style Vegan Zucchini Noodles 

Ingredients

  • 3 and 1/2 cups (490g) Grated Zucchini (measured/weighed before squeezing out excess water)
  • 1 tsp Salt
  • 1 cup (125g) All Purpose Flour
  • 1/4 cup (15g) Nutritional Yeast
  • 1 and 1/2 tsp Baking Powder
  • 1/2 tsp Crushed Garlic
  • 2 Spring Onions (Chopped)
  • 1/4 cup (56g) Vegan Butter (Melted)
  • 2 Tbsp Olive Oil (for frying)
  • 4 multigrain bread rolls
  • 1 beetroot, roasted, peeled, sliced
  • 2 roma tomatoes, sliced
  • 1 cup coriander leaves, roughly chopped
  • 1 cup (35g) baby spinach leaves
  • 1/3 cup (100g) vegan mayonnaise

You will also love: Tastebud-Busting Spinach and Zucchini Vegan Lasagna 

Preparation

Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.

Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.

Add in the melted vegan butter and mix into a thick batter.

Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.

Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.

Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.

Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

Preheat a grill to medium-high. Slice bread rolls in half and toast under grill for 1-2 minutes until lightly golden. Spread 1 tbs mayonnaise on the base of each roll and top each with a zucchini fritter, beetroot and tomato. Cover with chopped coriander and baby spinach leaves, and finish with a spoonful of caramelised onions. Replace the bread tops and serve.

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