Zucchini and Peanut Burger with Caponata Salsa

Try this simple yet fresh and delicious burger on Meatless Mondays

Most people eat vegetables because they have to and less so because they want to but Protea Hotel Victoria Junction's executive chef challenges ardent meat-lovers with a meat-free Zucchini and peanut burger with peanut oil, fried sesame, aubergine with tofu and pine kernel caponata salsa.

Zucchini and Peanut Burger

Burger

50g Baby Marrow (grated)

75g peanuts (toasted and blended)

2Tbsp chopped parsley, thyme and rosemary

100g mashed potatoes (mashed)

2.5ml chopped garlic

2 eggs

100g bread crumbs

50g salted butter

Combine all the ingredients in a mixing bowl excluding one egg and the breadcrumbs. Make small hamburger patties each weighing 80g. Crumb individually and shallow fry in butter at low temperature.

Tofu

80g sliced aubergine

80g tofu

1 egg

30g sesame seeds

100ml peanut oil

Pre-grill aubergine and toast sesame seeds. Use the egg to crumb the tofu and aubergine in the toasted sesame seeds and shallow fry until golden brown in the peanut oil.

Caponata

50ml sugar

150ml red wine vinegar

1 of each small red, yellow and green pepper

1 tin tomato in juice

30g toasted pine kernels

1Tbsp Julliene basil

1Tbsp Tarragon

For more inspired recipes, be sure to check out our Recipes Section or read more about Protea Hotel Victoria Junction's support of the global Meatless Monday's Movement.