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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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With just-picked-from-the-garden-zucchini, your kids wonât even know these burgers are meatless. âKimberly Danek Pinkson, San Anselmo, California Ingredients:
2 cups shredded zucchini |
1 medium onion, finely chopped |
1/2 cup dry bread crumbs |
2 eggs, lightly beaten |
1/8 teaspoon salt |
dash cayenne pepper |
3 hard-cooked egg whites, chopped |
2 tablespoons canola oil |
4 whole wheat hamburger buns, split |
4 lettuce leaves |
4 slices tomato |
4 slices onion |
Directions:
1. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in cooked egg whites.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
3. Serve on buns with lettuce, tomato and onion. Yield: 4 servings.
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