The Dinner Planner


Zucchini Fritter Burgers

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Servings 4


  • 1 large zucchini - grated
  • 1 cup chickpeas - drained and rinsed
  • ½ cup parmesan - grated
  • 50 grams feta, crumbled - crumbled
  • ¼ cup sunflower seeds
  • ¼ cup dill - finely chopped
  • 2 tbsp mint - finely chopped
  • 1 spring onion - finely chopped
  • 1 egg
  • ½ cup flour
  • ½ tsp baking powder
  • ¼ tsp cayenne
  • 4 burger buns
  • 4 tbsp mayonnaise
  • 2 tbsp lemon juice
  • 60 grams baby spinach
  • 2 tomatoes - sliced
  • 1 avocado - sliced


  • Place grated zucchini in a piece of muslin or a clean Chux and squeeze to release as much liquid as possible. P
  • Place in a bowl and mix with the chickpeas, crumbled feta, parmesan, 1/4 cup dill, mint, spring onion and sunflower seeds. Add flour, egg, cayenne pepper and baking powder
  • Heat 2 tbs olive oil in a non-stick frypan over medium heat. Ladle one serve of the zucchini mixture into the pan. Cook for 4 minutes, then flip and cook for a further 3 minutes or until golden brown and cooked through. Remove from pan and keep warm while you repeat with the remaining batter. Depending on the size of your pan you can do more than one at a time.
  • Combine mayonnaise in a bowl with the lemon juice and season.
  • Preheat a grill to medium-high. Slice bread rolls in half and toast under grill for 1-2 minutes until lightly golden. Spread 1 tbsp mayonnaise on the base of each roll and top each with a zucchini fritter, avocado, tomato and baby spinach. Replace the bun top and enjoy.

Tips and Variations

LOW CARB - Bunless burgers and load up on salad
GLUTEN FREE - Use gluten free flour or rice flour and opt for GF buns

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