Annabel's Provençal Crust
Annabel Langbein shares her recipe for using up stale bread. This Provençal Crust makes a great topping for cauliflower cheese, roasted vegetables or spooned into mushrooms and baked.
Courgette Burgers
Turn your courgette glut into burgers with this courgette burger recipe. They are a light, meat-free alternative.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 3 courgettes (approx 400g) grated
- 1 carrot, grated
- 1 onion, finely chopped
- 1 garlic clove, crushed
- ½ cup grated cheese
- 1 egg, lightly beaten
- 3/4 cup flour
- 1/4 teaspoon salt
- Pepper, to taste
- To serve: burger buns, salad ingredients and your favourite sauces
Method
- Preheat the oven to 220°C or 200°C fan bake, and line a baking tray with baking paper.
- Place the grated courgette inside a clean tea towel and squeeze it to remove as much of the liquid as possible. Alternatively, place the grated courgette in a sieve and push down using the back of a spoon to remove the liquid.
- Mix the courgettes, carrot, onion, and garlic in a large bowl. Add in the egg, flour and grated cheese. Season with salt and pepper and mix gently until it is just combined.
- Use a 1/2 cup measuring scoop, scoop the mixture into six patties. Gently press the mixture down into the measuring scoop and level it off with a spoon then flip it over onto the baking tray. Gently push down using the spoon to about the width of the burger bun.
- Repeat the process to make all six patties, leaving a gap between each patty.
- Bake in the oven for 15 minutes at 220⁰C then turn the oven down to 180⁰C, flip the patties and cook for a further 15-20 minutes, until golden.
- Serve in toasted burger buns with salad and sauces.