Zucchini Pancake Burger

The Zucchini Pancake Burger is a delicious vegan twist on a classic Korean dish, featuring savory zucchini pancakes stacked with fresh vegetables and a flavorful sauce. Perfect for a quick meal, this burger is both satisfying and nutritious.

Ingredients

• Zucchini - 200 grams, grated
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• All-purpose flour - 50 grams
• Chickpea flour - 30 grams
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic - 1 clove, minced
• Water - 60 milliliters
• Vegetable oil - for frying
• Burger buns - 2 pieces
• Lettuce - 2 leaves
• Tomato - 1 medium, sliced
• Vegan mayo - 2 tablespoons
• Sriracha - to taste

Steps

1. In a bowl, combine grated zucchini, grated carrot, chopped green onion, all-purpose flour, chickpea flour, salt, black pepper, minced garlic, and water. Mix until well combined.
2. Heat a non-stick skillet over medium heat and add a little vegetable oil.
3. Scoop about 1/4 cup of the zucchini mixture onto the skillet and flatten it slightly to form a pancake. Repeat for the remaining mixture, cooking 2 pancakes at a time.
4. Cook each pancake for about 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and set aside.
5. To assemble the burgers, spread vegan mayo on the bottom half of each burger bun.
6. Place a lettuce leaf on each bun, followed by a zucchini pancake, a slice of tomato, and a drizzle of Sriracha.
7. Top with the other half of the bun and serve immediately.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.1 L

Health Benefits

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

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