We have so many courgettes here in the garden and I am constantly trying to come up with recipes to use them up.
Burgers: Makes 8
2 cups courgette/zucchini
1 cup of cooked broad beans or 1 tin broad beans
1 small handful fresh mint
1 medium red chilli
1/4 cup oats
1/4 cup gram flour/chickpea flour
1/2 tsp turmeric
1/4 salt & pepper
1 cup flour (I used spelt flour because it is easier to digest and higher in fibre)
1/3 cup water
20 small potatoes or enough for two people
coconut oil and salt
Grate the courgettes into a muslin cloth. Leave rest for 10 minutes and then squeeze all the juice into a bowl.
Feel free to drink the juice!
Peel the potatoes
Potato skins can be reused by sprinkling with salt and pepper and rotting in the oven until crispy.
Boil the potatoes for 15 minutes. You want them cooked but not too soft.
Place the courgettes and carrots into a food processor.
Add the cooked beans
Add the chilli and mint and blend
Transfer the cooked potato to a baking pan.
Squash the potatoes with the palm of your hand.
Sprinkle with salt and oil.
Cook in a preheated oven at 220c or 420f for 30 minutes.
Transfer the burger mix to a bowl. Add the spices and mix
Add the gram flour and oats and mix thoroughly.
Place a small amount on your hand and form into a round shape
Cook in a small amount of coconut oil on a medium heat I make the 8 burgers and freeze what I don't use now for a later date.
While the burgers are cooking, I make the buns. Sieve the flour into a bowl.
Add the water gradually until it forms a smooth dough.
Roll into a sausage shape and divide into 4 pieces.
Roll out into a circle with a rolling pin. About the size of a bun burger.
Cook on a dry pan on a high heat.
I gather some veg from the garden for the burger and assemble as you please.
I use whatever I have in the fridge at the time.
Today I used some tomato ketchup I found recently in a glass bottle.
Layer your burger up high and serve with the chips.
I hope you like this recipe. Let me know how it goes for you.
Thanks for reading