Torta de Calabacita

Torta de Calabacita is a delicious and vibrant Mexican vegetarian burger made from fresh zucchini, spices, and herbs, served in a soft bolillo roll. This flavorful dish combines the earthiness of vegetables with the zest of lime and the creaminess of avocado, perfect for a satisfying meal.

Ingredients

• Zucchini - 200 grams, grated
• Carrot - 50 grams, grated
• Onion - 50 grams, finely chopped
• Garlic - 1 clove, minced
• Cilantro - 2 tablespoons, chopped
• Cornmeal - 50 grams
• All-purpose flour - 30 grams
• Egg - 1 large
• Cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)
• Bolillo rolls - 2
• Avocado - 1/2, sliced
• Lime - 1, for juice
• Salsa - 100 grams, for topping

Steps

1. In a mixing bowl, combine grated zucchini, grated carrot, chopped onion, minced garlic, and chopped cilantro.
2. Add cornmeal, all-purpose flour, egg, cumin, salt, and black pepper to the vegetable mixture and mix well until combined.
3. Form the mixture into two patties, ensuring they are compact.
4. Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side, or until golden brown.
5. While the patties are cooking, slice the bolillo rolls in half and lightly toast them if desired.
6. Once cooked, assemble the tortas by placing a patty on the bottom half of each roll, adding avocado slices, a squeeze of lime juice, and topping with salsa.
7. Cover with the top half of the roll and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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