Breakfast Project – Day 7 – Zucchini and Potato Burger in brown bread buns

This wasn’t a good day for me. I had woken up with the blues, and felt a bit feverish. So I needed a filling breakfast, that might also do wonders for my mood. I am a great fan of Zucchini, and use a lot of this wonderful summer squash, whenever it’s in season. Add to that it’s many health benefits, and you will run out of reasons to make friends with Zucchini when it comes to breakfast! Please remember, one cup of zucchini has 36 calories and 10% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating. So here is my recipe for a goodness filled breakfast that also washes away the blues.

Zucchini and Potato burgers in whole-wheat burger buns

4 whole wheat burger rolls

250g potato, boiled, grated
1 garlic clove, crushed
2 tsp chopped flat-leaf parsley
1 zucchini, grated and excess water squeezed out
1 egg lightly beaten
2 tbsp olive oil
½ cup bread crumbs

Instructions

1. Mix potatoes with garlic, parsley, zucchini and egg. Form into 4 patties.
2. Roll patties in bread crumbs
3. Heat large non-stick frying pan. Brush it with oil and heat. Cook patties over medium heat for 4-5 mins on each side or until cooked. Keep warm.
4. Halve the rolls and toast. Top one half with burgers. You can also add lettuce, onion and tomato. Place the other top on this one and serve warm.