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Vegetarian burgers made with grated zucchini, oat flour, egg, and carrot. They are simple, filling, and rich in fiber, ideal for a light lunch or dinner without lactose.
Squeeze the grated zucchini very well to remove all the excess water and obtain a more compact mixture.
Place the zucchini, egg, oat flour, carrot, parsley, salt, and pepper in a bowl.
Mix all the ingredients thoroughly until obtaining a smooth mixture that is easy to shape.
Divide the mixture into two equal parts and form two burgers of the same thickness, compacting them well.
Lightly grease a non-stick pan with the extra-virgin olive oil and heat it over medium heat.
Cook the burgers for 5–6 minutes per side, until golden and firm. Alternatively, cook them in the oven at 190°C for approximately 20 minutes.
Coarse grater
Non-stick pan
Store in the refrigerator in an airtight container for a maximum of 2 days. Reheat in a pan or oven before serving.
For even cooking, shape the burgers to a thickness of approximately 1.5 cm. The recipe is vegetarian, lactose-free, and suitable for a light meal
Italia
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
| Energy (kcal) | 110.43 |
| Carbohydrates (g) | 12.11 |
| of which sugars (g) | 1.68 |
| Fat (g) | 4.33 |
| of which saturates (g) | 0.92 |
| Protein (g) | 4.9 |
| Fibre (g) | 2.63 |
| Salt (g) | 0.07 |
