Zucchini Pancake Burger

The Zucchini Pancake Burger is a delightful fusion of Chinese flavors and classic burger elements, featuring crispy zucchini patties packed with fresh herbs and spices. Served in a soft bun with a tangy vegan sauce, this dish is both satisfying and nutritious.

Ingredients

• Zucchini - 200 grams
• All-purpose flour - 50 grams
• Cornstarch - 20 grams
• Green onions - 2 stalks, finely chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Baking powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying
• Buns - 2 (vegan)
• Lettuce - a few leaves
• Vegan mayo - 2 tablespoons
• Sriracha sauce - to taste

Steps

1. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and transfer to a mixing bowl.
2. Add all-purpose flour, cornstarch, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, baking powder, salt, and black pepper to the zucchini. Mix until well combined.
3. Heat a non-stick skillet over medium heat and add a little vegetable oil.
4. Scoop about 1/4 cup of the zucchini mixture into the skillet, flattening it into a pancake shape. Cook for 3-4 minutes on each side until golden brown and crispy. Repeat for the remaining mixture.
5. While the pancakes are cooking, prepare the buns by toasting them lightly.
6. Assemble the burgers by spreading vegan mayo on the bottom of each bun, followed by a lettuce leaf, a zucchini pancake, and a drizzle of sriracha sauce. Top with the other half of the bun.
7. Serve immediately and enjoy your Zucchini Pancake Burger!

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from zucchini and green onions.
• High in fiber, promoting digestive health.

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