Zucchini Burger

• Ingredients for 2 portions
• 2 Lizza Toast Squares Carrot Pumpkin
• 2 tbsp Bell Pepper Ginger Spread
• Handful of rocket (arugula) leaves
• For zucchini patty:
• ½ Zucchini
• 2 small carrots
• 2 tbsp chopped parsley
• 2 tbsp flax meal (flaxseed powder)
• 2 tbsp vegan egg substitute
• 2 tbsp plain flour
• 1 tsp salt
• 1 tsp black pepper powder
• ½ tsp chilli powder

Preparation time: 15 minutes

Cooking time: 20 minutes

Instructions:

1. Slice Lizza Low Carb Toast Squares and grill them on a hot griddle until they’re well toasted.
2. Spread Lizza Bell Pepper Ginger Spread on one side of the toast squares. Then half a handful of rocket leaves on top.
3. To make zucchini patty, grate zucchini and carrots in a bowl. Sprinkle salt in the bowl and let it sit for 15 minutes so that the salt can draw out the moisture from these veggies.
4. Squeeze out the liquid from the grated zucchini and carrot and drain out the excess water.
5. Add all other ingredients like chopped parsley, flax meal, flour, egg substitute, salt, pepper, chilli powder and mix well.
6. Mould the mixture into patties and grill on both sides to cook evenly.
7. To finish the burger, top the slice with bell pepper spread with cooked zucchini patty.
8. Add a dollop of bell pepper ginger spread on top of the zucchini patty as well and top the burger with the second side of the toasty.

Tip: You can also spread goat cheese on top of the patty in this burger. Alternatively, add vegan cashew cream.

Nutritional information (per serving): 347 kcal, 16g carbs, 29g fats, 21g protein, 8g sugar, 16g fibre.