Veggie Burger with Zucchini Fritters
- Prime Recipes
- Apr 16
- 3 min read
Updated: May 16
Time: 40 min | Difficulty: Easy
The veggie burger with zucchini patty and corn puree is a delicious vegetarian dish that's both nutritious and flavorful. The zucchini patties are a delicious component of this dish. They're made from grated zucchini, eggs, and flour, then pan-fried until golden brown and crispy. They offer a lovely texture and subtle flavor that pairs well with the rich, savory taste of the veggie burger.
The corn puree is a creamy, sweet side dish made by pureeing cooked corn. It's often finished with butter and cream for extra richness and flavor. It provides a nice balance to the savory components of the dish and adds an extra layer of flavor and texture.
I inhaled the veggie burger with zucchini fritters – crunchy, juicy, completely underrated – Prime Recipes
Ingredients
Serves 2
Nutritional information per serving
approx. 913 kcal | 73.0 g carbohydrates | 52.3 g fat | 36.8 g protein
For the veggie burger
2 brioche buns
80 g feta cheese
1/4 beetroot (fresh)
1 handful of fresh spinach leaves (~20 g)
For the yogurt-mint sauce
100 g natural yogurt
4 mint leaves
1 dash of lemon juice
Salt, pepper
For the zucchini patties
3 zucchinis
2 eggs
2 garlic cloves
50 g Parmesan cheese
3 tbsp flour
Oil for frying
Salt, pepper
For the corn puree
150 g canned corn
1 shallot
1/2 red chili
20 g dash of cream
Salt, pepper
1 egg
1 tsp salt
25 g butter
For the glaze
1 egg yolk
1 tbsp milk
Preparation in 8 steps
Prepare the corn puree:
Peel and finely dice the shallot. Deseed and finely chop the red chili. Drain the corn and place it in a tall container along with the shallot and a dash of cream. Blend thoroughly with an immersion blender for about 3 minutes.
Make the yogurt sauce:
Wash and finely chop the mint leaves. Mix with the natural yogurt and a squeeze of lemon juice. Season with salt and pepper and refrigerate.
Prepare the zucchini fritters:
Wash and coarsely grate the zucchini. Place on a paper towel and squeeze well to remove any excess liquid. Peel and finely dice the garlic. Combine the mixture in a bowl with the egg, flour, and Parmesan cheese and season with salt and pepper.
Prepare the feta and vegetables:
Cut the feta into approximately 1cm thick slices. Peel the beets and slice thinly. Wash the spinach leaves thoroughly and shake dry.
Fry the zucchini fritters:
Preheat a pan or griddle to medium heat and add a little oil. Add 2 tablespoons of the zucchini mixture to the pan, shape into round fritters, and fry for about 4 minutes per side until golden brown.
Fry the feta and beets:
Fry the beets in the pan for about 2 minutes on each side. Fry the feta slices for about 30 seconds until lightly browned and beginning to melt.
Toast the buns:
Cut the brioche buns in half, brush the cut sides with a little margarine, and toast them cut-side down on a griddle or in a pan until golden brown.
Assemble the burgers:
Brush both bun halves with yogurt sauce. Top the bottom half with some corn puree, spinach, a zucchini fritter, and feta. Then layer the second fritter and the beetroot on top, add more spinach leaves, and finish with the top half of the bun. Serve immediately.
💡 Save calories –
Total savings potential: 👉 Up to 200–300 kcal per serving if you:
Reduce feta to 40g or use light feta
Reduce the butter in the corn mash to 10–15g or replace it with a little vegetable oil
Replace the cream with a splash of low-fat milk or yogurt
Use only one egg in the patties – this is usually sufficient
Reduce the Parmesan to 30g or use a lower-fat grated cheese
Brush the glaze with pure milk instead of the egg yolk mixture
Use little oil or oil spray when frying the patties
👉 This keeps the burger fresh, flavorful, and filling, but with significantly less fat and calories – ideal for a more everyday, lighter version.
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