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Zucchini Burgers
Nb persons: 4
Yield:
Preparation time:
Total time:
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| PREP: 20 MIN. COOK: 5 MIN./BATCH | |
| 2 cups | shredded zucchini |
| 1 medium | onion, finely chopped |
| 1/2 cup | dry bread crumbs |
| 2 | eggs, lightly beaten |
| 1/8 tsp. | salt |
| Dash | cayenne pepper |
| 3 hard-cooked egg whites, chopped | |
| 2 Tbsp. | canola oil |
| 4 | whole wheat hamburger buns, split |
| 4 | lettuce leaves |
| 4 slices | tomato |
| 4 slices | onion |
1. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a small bowl, combine the zucchini, onion, bread crumbs, eggs, salt and cayenne. Gently stir in the cooked egg whites.
2. Heat 1 Tbsp. oil in a large nonstick skillet over medium-low heat. Drop batter by scant 2/3 cupfuls into oil; press lightly to flatten. Fry in batches until golden brown on both sides, using remaining oil as needed.
3. Serve on buns with lettuce, tomato and onion.
Nutrition facts: 1 burger equals 314 calories, 12 g fat, 106 mg cholesterol, 465 mg sodium, 40 g carbohydrate, 6 g fiber, 13 g protein.
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