I found the recipe for zucchini peanut burgers in one of the "Australian Women's Weekly" cookbooks that we purchased in Canada, and now it is clearly available online! Looking at the title of that organization now, it seems so outdated and so gender biased. Please, do not hold that against me.
The recipe became one of our favorites, but we did not make it often, because we almost never eat rice. So I started to experiment with the ratios, that is, using more zucchini and peanuts, and also using grains other than rice. I discovered quickly that a combination of zucchini, chopped peanuts, some grain and eggs was very flexible and forgiving, and that there was no need to coat the patties with bread crumbs.
Here is what I made today:
Ingredients
- 2 medium zucchini, grated
- 1 cup of chopped unsalted peanuts
- 1 cup of cooked quinoa
- two eggs
- two heaping tablespoons of potato starch
- two tablespoons of brown rice flour
- salt and pepper to taste
Method
Mix all ingredients in a bowl. Let stand for a few minutes. If the mixture is runny, add more potato starch or brown rice flour. It should look roughly like this:
Add two TBS of cooking oil (avocado is my favorite) to a skillet. I used both a carbon steel skillet and a cast iron griddle to be able to cook more patties at once.
Add a heaping soup spoon of the mixture to a hot pan, flatten it with the spoon, and repeat until tyhe pan is full. Cook on medium heat until it is nicely brown on one side, Then flip, and cook on the other side until the patties are cooked through. It is important not to cook on too high heat so that the patty does not burn.
This is what the patties look like wen cooking on a cast-iron griddle:
We eat these with a small serving of our tomato sauce. If you have access to fresh okra, you can make okra in tomato sauce and have a killer combo.
