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vegan fritter burger
8min read
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Vegan Courgette Fritter Burgers

by Valentina Concordia

8min read

Crispy, crunchy, saucy and sweet - everything you could possibly want in a vegan burger. This one is made up of a crisp and crunchy courgette fritter and is topped with a creamy herbed tahini sauce, that melts into both the fritter and bun, creating a burger that's packed with flavour and texture.

Prep Time

30 mins (+ chilling)

Cook Time

20 mins

Serves

6

Ingredients

Fritters:
3 large courgettes (around 600g)
1 tsp salt 
2 spring onions (around 60g), finely chopped
2 garlic cloves, finely grated
1 lemon, zested
20g fresh herbs, finely chopped (such as dill, mint, chives and parsley)
90g plain flour 
4 tbsp (60g) sunflower oil, to fry 

Herbed Tahini Sauce:
100g tahini
40g fresh herbs (such as dill, mint, chives and parsley) 
1 lemon, juiced
1 tbsp (15ml) maple syrup
1/2 tsp salt 
100ml water

To serve:
6 burger buns
40g lambs lettuce

Method

STEP 1

Start by preparing the fritters. Use the largest side of a box grated to grate the courgette into a colander.

STEP 2

Place the colander over the sink and sprinkle the courgettes with 1 tsp salt. Use your hands to rub the salt into the courgettes, then let them sit in the colander for at least 30 minutes, where they will release excess moisture - resulting in a crispy, and not soggy fritter.

STEP 3

Use your hands to squeeze the grated courgette together 7-8 times, to release as much moisture as possible.

STEP 4

Add the courgettes into a bowl along with the chopped garlic, spring onion, herbs and lemon zest. Use a spatula to stir the mixture together until well combined.

STEP 5

Add the flour and use your hands to incorporate it into the courgettes. Cover the bowl with a clean kitchen towel and place it in the fridge to rest for at least 25-30 minutes - which will make it easier to form and pan fry the fritters.

STEP 6

In the meantime, prepare the tahini sauce. Add the tahini, water, herbs, lemon juice, maple syrup and salt to a food processor. Pulse for 1-2 minutes, until completely smooth and creamy. Depending on the tahini you're using, the sauce might require extra liquid. If it feels too thick to pour, add an extra 30-40 ml of water to the food processor, and pulse again until creamy.

STEP 7

Once the fritter mixture has chilled, split it into six parts and use your hands to form each part into a flat patty.

STEP 8

Heat 4 tbsp of sunflower oil in a large non-stick pan over medium heat. Add the courgette patties and let them cook, untouched, for 5-6 minutes, until golden brown on the heat-facing side. Flip them, and continue to cook them, untouched for 5-6 more minutes, until crisp throughout.

STEP 9

Remove the patties from the pan and onto a tray lined with a few sheets of kitchen roll.

STEP 10

To serve, split the burger buns in half and toast them on pan until lightly browned. Spread a spoonful of tahini sauce on the bottom half of the bun, top it with lettuce, a courgette fritter and extra tahini sauce.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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