Zucchini and Corn Veggie Burgers

Photo by Andrea R.
Adapted from onegreenplanet.org

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from onegreenplanet.org

Ingredients

  • 6

    c shredded zucchini (I use my food processor)

  • 1/4

    c chopped green onions

  • 1

    c sweet corn, frozen or fresh (I used TJ’s frozen sweet corn and thawed ahead of time)

  • 2

    c garbanzo bean flour (I use Bob Mill’s)

  • 4

    c panko breadcrumbs

  • 2

    tsp baking powder

  • 1

    tsp baking soda

  • 2

    tsp sea salt

  • 1/2

    tsp black pepper

  • 1/2

    tsp smoked paprika

  • 1/2

    tsp red pepper flakes

  • 2

    c drained zucchini juice (add water if you did not achieve 1 cup of juice)

Directions

Pre-heat oven to 350 and grease baking sheet with coconut oil Drain zucchini by placing in a kitchen towel and squeezing all the water out of it until dry, being sure to collect all liquid in separate bowl In food processor, process dry ingredients, included seasonings and spices Add zucchini juice and process only until combined Transfer garbanzo bean mixture into a separate bowl Fold in veggies and season to taste, only if more seasoning is needed Make burgers using a 1/4 measuring cup by packing the mixture into the cup and turning it out into your hand to pat into a more flat disc Place on greased cookie sheet and drizzle each burger with coconut oil Cook for 25 minutes, or until underside is golden brown Flip each burger and cook an additional 5-7 minutes until the top is golden brown

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