The Aussie Burger - Chef Recipe by Curtis Stone
The messier the burger, the better it tastes. The Aussie burger, messy edition. Give Curtis’ epic bu...
Leftover Christmas ham
2-3 grated zucchini
150g creamy ricotta (feta can also be used)
50g grated Parmesan
20g sliced spring onion
1 Tbs Dijon mustard
2 large eggs
240g gluten-free self raising flour (2 cups)
1 tsp dried oregano leaves
125mL olive oil
Freshly ground black pepper
Salt to taste
Gently squeeze the grated zucchini to remove a little of the water. Put into a bowl and add Parmesan cheese, spring onions and oregano.
Put ricotta into another bowl big enough to hold the entire mixture and break it up with a fork. Add pepper and a sprinkling of salt,
Dijon mustard and then mix in the eggs until well combined.
Add one cup of flour and stir well.
Add zucchini mixture and second cup of flour and fold the mixture together.
Stand for five minutes.
Heat a large fry pan on high and add enough oil to cover the bottom of the pan. Add the mixture in big spoonfuls, flattening into the size of hamburger patties.
Don’t turn the fritter until it is golden brown and once you turn it over, lower the heat a little so that it cooks through properly. Repeat until all the mixture is cooked.
Drain fritters on a paper towel as you take them out of the fry pan.
Serve with chutney, or crushed avocado and roasted tomatoes.
Credits: My Kitchen Stories
Photo Credits: My Kitchen Stories