COUR­GETTE AND MUSH­ROOM BURGER WITH SWEET POTATO WEDGES

Friday - - Food -

Prep time about 30 mins Cook­ing time 45 mins Serves 4

2 cups grated, firm cour­gette 2 large eggs 30g chopped flat-leaf pars­ley 30g chopped fresh dill 2 tbsp chopped fresh mint 1 onion, finely chopped 4 tbsp firm feta cheese, rinsed ½ cup grated mild white cheese ⅔ cup cake flour 3 large sweet pota­toes Olive oil, as re­quired 4 large, brown mush­rooms 2 tsp soy sauce 1 gar­lic clove, crushed 4 large whole­wheat buns Al­falfa sprouts, to serve

Place cour­gette in a colan­der and sprin­kle a lit­tle salt over it. Al­low to stand over the sink for 10 min­utes, then squeeze out any ex­cess mois­ture. Place in a bowl and add eggs, herbs, onion and cheeses. Sea­son with black pep­per. Mix well and grad­u­ally fold in the flour un­til well com­bined. Re­frig­er­ate the mix­ture for 5-10 min­utes. Pre­heat the oven to 200°C. Cut sweet pota­toes into wedges and place in a bowl. Driz­zle olive oil over and sea­son well with salt and pep­per. Toss to coat and ar­range on a roast­ing tray. Roast for about 20 min­utes, then toss to pre­vent stick­ing and roast for an­other 25 min­utes. Place mush­rooms on a bak­ing tray and sea­son with salt and pep­per. Com­bine 4 tbsp olive oil, soy sauce and crushed gar­lic, and driz­zle over the mush­rooms. Grill mush­rooms for about 10 min­utes un­til they are cooked through and juicy. Re­move from the oven and set aside. Heat some olive oil in a large fry­ing pan over medium heat. Use a metal ring mould to help shape the pat­ties. Place the ring in the pan and fill it with the cour­gette mix­ture, press­ing down lightly with the back of a spoon to com­pact it. Mak­ing sure the pat­ties don’t touch each other, fry each side for about 4-5 min­utes, un­til golden brown. Place on pa­per tow­els to drain. Lightly toast the cut side of the burger buns in a dry fry­ing pan. But­ter the bot­tom half of the bun if de­sired. Place the cour­gette patty on the bun, cover with a mush­room and sprin­kle a few sprouts over, then top with the re­main­ing half of the bun. Serve with the sweet potato wedges on the side.

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