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. There aren't a lot of pictures of this breakfast, because this was a struggle from the moment I woke up.

As I am posting this recipe, the breakfast project is already a 100 days old. It hasn't been an easy ride, but every day has been worth it. Not all breakfasts have been delicious, or even visually inspiring. But I have learned something new almost every single day. Failures have been common, and my family has stood by me, braving a new recipe almost every day, trying not to wince when strong cheeses have been served for breakfast, or a not so pleasant smell has warned them of impending morning doom. They have been my heroes. And it is because of them that I still feel inspired to get up and plan a new breakfast, a new recipe.

I am also trying to get a bit more organized, read up a lot more on health and nutrition, and learn from some terrible mistakes. But the project goes on, and helps me become a better cook and a happier individual. I guess it's all about pursuing a passion, and pursuing it relentlessly. Just a couple of months ago, this project was all about success or failure. now, it's about this journey I am making, and the destination hardly seems significant. Some days are fabulous, like the pomegranate topped sweet potatoes. And some days are just simple, wholesome and necessary. Like the Zucchini and Burger potatoes.

4 whole wheat burger rolls
250g potatoes, 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
4 Burger rolls

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 minutes 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.

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