Greek · Lunch
Zucchini Fritter Burger
A pan-fried patty of grated zucchini, feta, and Parmesan bound with egg and dill, tucked into a toasted bun with garlicky Greek yogurt sauce, sliced tomato, and red onion. The fritter is crisp-edged and salty, the sauce cool and tangy, echoing a Greek zucchini keftedes turned handheld.
$4
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
475Calories
19.8gProtein
27.6gFat
37.2gCarbs
8.1gSugar
4.5gFiber
1089mgSodium
206mgChol
9.2gSat Fat
645mgPotassium
368mgCalcium
3.1mgIron
0.8mcgVitamin B12
17mgVitamin C
vegetarian
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Grate zucchini into a colander, toss with salt, let sit 15 minutes, then squeeze handfuls hard until no liquid drips.
2
In a bowl, combine squeezed zucchini, feta, Parmesan, flour, egg, dill, scallions, and minced garlic; stir until mixture holds together.
3
Heat olive oil in a nonstick skillet over medium heat; shape mixture into one thick patty and fry 4 minutes per side until golden and firm.
4
Whisk Greek yogurt, minced garlic, and lemon juice together in a small bowl until smooth.
5
Plate
Spread yogurt sauce on both bun halves, layer arugula, tomato, onion, set fritter on top, and close bun.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g zucchini
- 56g56g feta
- 30g30g Parmesan
- 2 tbsp2 tbsp all-purpose flour
- 22 eggs
- 2 tbsp2 tbsp fresh dill
- 44 scallions
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp4 tbsp olive oil
- 90g90g Greek yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 22 hamburger bun
- 44 tomato slices
- 44 red onion rings
- 2 handful2 handful arugula
