Courgette - sweet potato burger
This variety of burger calls for the company of a nice sauce, if the combination of textures is not a problem (or else, a very thick sauce or a puree with a contrasting flavour would be a good side dish).
Ingredients
- 200 g sweet potatoes, peeled, and chopped
- 200 g courgettes, prepared (seeds removed) and finely grated
- 1 onion, very finely chopped
- 1 garlic clove, very finely chopped
- small handful of flat-leaf parsley, very finely chopped
- 50 g grated Parmesan cheese
- 100 g feta cheese
- 1 large egg
- 30 g finely ground hazelnuts (or almonds)
- salt, white pepper to taste
- rapeseed oil
Method
- In a saucepan, bring salted water to the boil and cook sweet potato pieces until soft (approximately 25 minutes), then remove from cooking water, set aside to dry, then mash finely. Place grated courgette on a sieve over a bowl, sprinkle generously with salt and let sit for 30 minutes (this dehydrates the watery courgettes), then squeeze dry. Heat some oil in a small frying pan and sweat onion and garlic for a few minutes, when softening remove from heat. Add parsley to the onion mixture and the finely crumbled feta cheese, mix well. Add mashed sweet potato and grated courgette, the ground hazelnuts (or almonds) and egg, season to taste, mix all well. With wet hands, form small flat burgers from the mixture and chill for an hour before cooking. In a large frying pan, heat some oil and gently cook (to keep them soft, low cooking temperature prevents formation of a hard crust) the little burgers for approximately 5 minutes on each side.