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    Mackle Family Cook Book

    Kumara and Courgette Burgers

    Gluten-free
    Vegetarian
    ​

    15 minutes + 10 minutes

    portions

    15 min

    temps actif

    25 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    3/4 cup courgette, grated

    3/4 cup kumara, grated

    1/2 cup breadcrumbs

    2 eggs, whisked

    2 chopped green onions

    2 tbsp parmesan, grated

    2 tbsp oil

    1/4 cup plain flour

    4 burger buns

    50g rocket leaves

    1 tomato, sliced

    200g beetroot relish

    Instructions

    1. Squeeze excess moisture from courgette. Transfer to a bowl with kumara, breadcrumbs, egg, spring onion and parmesan. Season to taste and mix. Shape into four even-sized patties. Chill 15 minutes.

    2. In a large non-stick frying pan, heat oil on medium. Dust patties in flour, shaking off excess. Cook 3-4 minutes each side, until golden. Drain on paper towel.

    3. Fill rolls with rocket, tomato slices and patties. Serve topped with a spoonful of beetroot relish.

    Notes

    Tip: Try adding some sliced avocado to the rolls.

    15 minutes + 10 minutes

    portions

    15 min

    temps actif

    25 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    3/4 cup courgette, grated

    3/4 cup kumara, grated

    1/2 cup breadcrumbs

    2 eggs, whisked

    2 chopped green onions

    2 tbsp parmesan, grated

    2 tbsp oil

    1/4 cup plain flour

    4 burger buns

    50g rocket leaves

    1 tomato, sliced

    200g beetroot relish

    Instructions

    1

    1. Squeeze excess moisture from courgette. Transfer to a bowl with kumara, breadcrumbs, egg, spring onion and parmesan. Season to taste and mix. Shape into four even-sized patties. Chill 15 minutes.

    2

    2. In a large non-stick frying pan, heat oil on medium. Dust patties in flour, shaking off excess. Cook 3-4 minutes each side, until golden. Drain on paper towel.

    3

    3. Fill rolls with rocket, tomato slices and patties. Serve topped with a spoonful of beetroot relish.