Zucchini and Potato Burgers

Here’s a simple and tasty recipe to prepare Italian-style zucchini and potato burgers.

Ingredients

• 2 medium zucchini
• 2 medium potatoes
• 1 egg (optional, to bind the mixture)
• 1/2 cup breadcrumbs
• 1/4 cup grated cheese (Parmesan or Pecorino)
• 1 tablespoon chopped parsley
• Salt and pepper to taste
• Extra virgin olive oil
• 2 tablespoons flour (for breading)

Preparation

1. Wash the zucchini and potatoes. Grate them with a large-hole grater and place the result in a colander. Sprinkle with salt and let rest for about 10-15 minutes to release excess water.
2. Squeeze the zucchini and potatoes well to remove residual water and transfer them to a bowl.
3. Add the egg (if you decide to use it, for a vegan version you can omit it or use an egg substitute), the breadcrumbs, the grated cheese, the chopped parsley, and season with salt and pepper. Mix until you get a homogeneous mixture.
4. Form burgers with the obtained mixture. If the mixture is too wet, add a bit more breadcrumbs until you reach the desired consistency.
5. Coat each burger in flour, making sure to cover it evenly.
6. Heat a drizzle of oil in a non-stick pan and cook the zucchini and potato burgers for about 4-5 minutes per side, until golden and crispy.
7. Drain them on paper towels to remove excess oil before serving.

The zucchini and potato burgers can be served in a burger bun with the addition of tomato, lettuce, and mayonnaise, or as a second course accompanied, for example, by a fresh seasonal salad.

Fun Facts

Vegetable burgers are a healthy and creative alternative to classic meat burgers, and represent an original way to increase vegetable consumption in the daily diet. They are very versatile and can be flavored with aromatic herbs or spices according to personal tastes.