Veggie burgers have been making a huge come back in recent years and there is definitely no shortage of mouth-watering recipes across the web. But while the vast majority of recipes I’ve come across so far have beans, chickpeas or lentils as a base, this morning I wanted to share something a little different which has been inspired by a starter I had in a restaurant during my latest trip to Italy.
The starter I’m referring to looked a little like falafels, only made with ricotta and courgettes. Crisp on the outside, tender and fluffy on the inside. Simply divine.
So I remembered about this last weekend as I was brainstorming some meal ideas and last night I finally got round to turning this idea into reality…it worked a treat!
The result is a delicious burger with very delicate flavour that will widen your horizons just in time for your next burger night. Enjoy!Print
Fancy a change from the classic bean burgers? Try these ricotta and courgette burgers: crisp on the outside, tender and fluffy on the inside.
- 4 large courgettes (approximately 800g)
- 1 1/2 tsp salt
- 100g ricotta cheese
- 1 large egg
- 80g grated vegetarian parmesan cheese
- 4 tbsp breadcrumbs
- Freshly ground black pepper
- Plain flour for coating
- Olive oil for frying
- Wash and remove the ends of the courgettes. Using a grater, coarsely grate the courgettes. Do be careful when there isn’t much left to hold – you don’t want to end up with a fingertip in your burger! Place the grated courgettes in a large bowl, add the salt which will help the courgettes release the water. Stir then transfer into a colander and place in the sink. The key here is to remove as much water as possible so, to speed things up, put a bowl or plate on top of the courgettes whilst in the colander and place something heavy on top (I used a 1.5kg pack of flour!) – this will squeeze the moisture out much quicker and you’ll be surprised by how much water comes pouring out! Leave the courgettes to drain for at least 30 minutes.
- Using your hands, squeeze further water out of the courgettes and place them in a large bowl.
- Add the ricotta, the egg, the parmesan and the breadcrumbs to the bowl and mix well. Season with black pepper.
- Divide the mixture into 6 burgers and coat with flour. The burgers will be very soft at this stage but, don’t worry, they will firm up as they cook.
- Heat the oil in a frying pan over medium heat and cook the burgers until golden brown. Pat dry with paper towels.
- Enjoy the burgers with a side salad or serve in buns with lettuce, tomato slices, red onion and a dash of wholegrain mustard.
Do you make veggie burgers at home? What’s your tried-and-tested recipe? Let me know by leaving a comment below!