Ricotta & courgette veggie burgers

Ricotta & courgette veggie burgers recipe

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!

Ricotta & courgette veggie burgers

Serves: 6 burgers

Fancy a change from the classic bean burgers? Try these ricotta and courgette burgers: crisp on the outside, tender and fluffy on the inside.
Ingredients
  • 4 large courgettes (approximately 800g)
  • 1½ 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
Instructions
  1. 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.
  2. Using your hands, squeeze further water out of the courgettes and place them in a large bowl.
  3. Add the ricotta, the egg, the parmesan and the breadcrumbs to the bowl and mix well. Season with black pepper.
  4. 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.
  5. Heat the oil in a frying pan over medium heat and cook the burgers until golden brown. Pat dry with paper towels.
  6. 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!

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