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Zucchini burger with potato and tomato puree

updated

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Ingredients for 2 servings:

  • 500 g potatoes, peeled
  • 2 tbsp tomato paste
  • 4 tbsp tomatoes, chopped, from the can
  • e.g. milk
  • some butter
  • Salt
  • nutmeg
  • 600 g zucchini
  • 2 eggs
  • e.g. oat flakes
  • n. B. Flour
  • salt and pepper
  • Basil or rosemary
  • Butter, for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Cut the zucchini diagonally into slices about 1/2 cm wide. Season both sides well with pepper, salt, basil, or rosemary, and let stand for 5 minutes. Then press firmly into flour, coat in beaten eggs, and coat with oat flakes. Add butter to the pan and fry the slices until golden brown. Meanwhile, boil the potatoes in salted water until soft, then mash them with milk, salt, nutmeg, tomato paste, and the chopped tomatoes. Serve with a green salad, if desired. Garnish with edible pansy flowers, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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