Zucchini Carrot & Sweet Potato Vegan Burger / Patty / Tikki

Burgers don't always have to be about meat, and this recipe proves that Zucchini , Carrot ,Sweet Potato and a few spices can make a delicious and vegan / vegetarian burger.

The fresh, juicy zucchini and mouthwatering spices makes a truly refreshing, filling and fit-friendly burger. Zucchini adds just the right amount of flavor and moisture to these burgers.These burgers are moist, flavorful, seasonal, and delicious.

Prep Time: Under 15 min
Cook Time: Under 15 min
Recipe Source:- chefinyou

Ingredients:-

Zucchini:- 2 small ( 1 Cup grated )
Carrot:- 1 small ( 3 1/4 Cup grated)
Sweet Potato:- 1 small ( 1 Cup boiled & grated)
Salt
Carom seeds/ Ajwain:- 1 Tsp
Garam Masala:- 2 Tsp
Red Chilli powder:- 1 Tsp
Baking Powder:- 1/2 Tsp
Corn starch :- 3 Tsp
All Purpose Flour:- 1/4 Cup
Bread Crumbs:- 1/4 Cup
Oil For Frying

Procedure:-

1) Grate the Zucchini , boiled potato & Carrot.

2) Place zucchini in a colander and add 1 tsp Salt to it. Toss to combine and set aside for at least 30 minutes.

3)Squeeze the water out of zucchini. You can use your hands or use a cheesecloth.

4)Mix everything in a bowl. You can at this point do a taste test to see if you want more salt. Season accordingly.

5)Mix until well combined.

6)Make small (lime sized) balls.

7)Form into patties. Repeat for rest of them. At this point you can also refrigerate these in the fridge (for about 20-30 min) which will help to hold them up well while frying. It also helps to avoid oil retention. Its not strictly necessary to do this.

8) Add 1-2 tbsp of oil to your Cast iron pan (or as desired to coat the bottom of a non stick skillet. Note that regular non stick will require less amount of oil) . When hot, add the patties.

9)Cook them until golden-reddish brown on both the sides. Takes around 5-6 minutes each side.

Serve hot with ketchup / Chilli sauce/ vegan Yogurt or vegan sour cream.

Enjoy..:)

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Best Vegan Zucchini Fritters Ever

This recipe is easy and fritters taste crazy good , crispy on outside and creamy on the inside .These easy Zucchini Fritters are a delicious way to make use of zucchini when it starts overflowing gardens and markets near you.I like these best as a starter—or just as they are, along with a green salad, for a meat-free, summer’s lunch.

How To Make Vegan Zucchini Fritters / Eggless Zucchini Fritters

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 2 serving

Ingredients:-

Zucchini , grated:- 1 big or 2 small
Onion ,finely chopped:- 1/2 small
Garlic/Lehsun, finely chopped:- 2-3 cloves
Salt to taste
Black Pepper powder:- 1/2 Tsp
Coriander Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp ( Optional)
All Purpose flour / Maida:- 1/2 Cup
Baking powder:- 1 Tsp
Oil for cooking

Procedure:-

1) Grate zucchini and place it in a colander in the sink and toss some salt over it, let it sit for atleast 30 minutes to remove excess water. Squeeze out any excess water.

2)Sift together all purpose flour and baking powder in a bowl. Set aside.

3) In a different bowl, mix together grated zucchini, onion, garlic, salt, pepper, coriander powder & garam masala powder (if using).

4)Gently fold in sifted flour & baking powder mixture .

5)Make small or jumbo balls and gently press to flatten it.

6) In a non-stick pan heat oil and shallow fry fritters. Let cook on the first side till golden then flip and cook the other side. You can lightly press it while it cooking.

Serve warm...Enjoy:)

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Notes:-

1) You can use onion and garlic powder instead.

2)These fritters holds their shape well. Just keep in mind after placing the fritter in a pan don't touch it for 2-4 minutes (depending upon their size) until golden brown and then flip and do the same. Don't over handle the fritter.

3)These fritters would make a good side dish for dinner or a nice lunch with a salad. Serve them with Vegan sour cream or plain soy yogurt or any chutney/ sauce.

4)You can also add fresh corn to the batter – the kernels would provide a nice touch of crunchy sweetness.

5) It is really important to squeeze as much as water possible using paper towel to avoid sogginess.

6)If you can not eat them immediately, you may keep them warm in 200 degree F oven for upto 20-30 minutes. Reheating is not recommended as they may become soggy.

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Bestest Zucchini Bread Recipe

I have so much zucchini piling up in my refrigerator from my vegetable garden so i decided to try some new bread recipe and while searching i found this great recipe and it is really really good. You can store the leftover bread in the refrigerator and toast it up with some butter on it for breakfast or snack..

Here are some more zucchini recipes for you to try..

Healthy Eggless Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
Best Zucchini Bread
Zucchini Dosa/Chilla

Source :- Trulysimple

Ingredients:-

Vegetable oil:- 1 cup
Enough chopped zucchini to blend to - 3 cups.
Salt:- 1 Tsp
Baking soda:- 1Tsp
Baking powder:- 1 Tsp
Vanilla:- 1 Tbsp
Cinnamon:- 1 Tbsp
Egg:- 1
Sugar:- 2 cups ( I used 1 cup white sugar and 1 cup brown sugar)
White flour:-3 1/2 Cups

Optional add-ins: mini-chocolate chips, chopped nuts, raisins, craisins, etc. etc.

Procedure:-

1)In a blender put vegetable oil and enough chopped zucchini to blend to 3 cups, Blend until you have awesome green mixture

2)Add salt, baking soda, baking powder & egg, blend again until smooth.

3)Add cinnamon & vanilla, blend again.The cinnamon adds a nice brown speckled color.

4)In a large bowl put white flour & sugar, Stir in blended mixture until well mixed, and then pour into greased pan.

5)Bake at 325 degrees for about an hour. Check with toothpick or sharp knife for doneness.

Let cool on a rack and Enjoy:)

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Chocolate Zucchini Muffins

I know the combination might sound strange but its reaaaaallly good. I was very skeptical about the zucchini in desserts but when i tried the Best Ever Zucchini Bread recipe i knew i can use zucchini in desserts and no one will even find it and its the best way to sneak some veggies in the desserts..

Ingredients:-

All Purpose Flour:- 1 1/2 cups
Whole Wheat Flour:- 1 cup
Dutch Processed Cocoa:- 1/2 cup
Baking soda:- 1 tsp
Baking Powder:- 2 tsp
Salt:- 1/2 tsp
Butter:- 1/3 cup
Canola Oil:- 1/4 cup
Granulated Sugar:- 1/2 cup
Brown Sugar:- 1/2 cup
Eggs:- 2
Vanilla:- 2 tsp
Fat Free Plain Yogurt:- 3/4 cup
Grated Zucchini (DON'T SQUEEZE OUT THE JUICE):- 2 cups
Semi Sweet Mini chocolate chips:- 1/3 cup

Procedure:-

1)Preheat the oven to 350'
2) Melt butter in a pan over a medium heat, stir in cocoa and heat for about 1 minute until fragrant.
3) Remove from heat and set aside to cool.
4) In a bowl, sift together flours, baking soda, baking powder and salt.
5) In a different mixing bowl mix together cocoa and butter mixture & sugars until light and fluffy.
6)Beat in Oil & yogurt.
7) Blend in Eggs & Vanilla.
8) Slowly add dry ingredients & blend until just combined.
9) Stir in Zucchini & chocolate chips.
10) Spray the 12 cup muffin pan with non stick spray and pour the batter into muffin tins.
11) Bake for 19 to 21 minutes or until the toothpick inserted in the middle comes out clean.
12) Cool for 10 minutes

Recipe Courtesy:- Mixed Salad Annie

MAKES 12 MUFFINS ( Medium size)

Enjoy:)

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