Corn & Zucchini Veggie Burger (stuffed in a pita w/spicy mayo)
  • ¼ cup olive oil
  • 1 small onion, halved
  • 3 cloves garlic
  • 1 jalapeno pepper, minced
  • salt & pepper
  • 1 medium zucchini, grated
  • 2 cups sweet corn (fresh or frozen)
  • 1 cup cornmeal
  • Gluten-free flour - use as needed for binding
  • Flax seed meal - ¼ to ½ cup - use to coat both sides of the fritters
  1. TIPS FOR COOKING FRITTERS: Ensure there is enough fat in the pan and that it’s hot before adding the fritters. Let them cook–undisturbed–until the first side is nicely browned. If you’re not using a nonstick pan, you’ll know they’re brown enough to turn when they release easily from the pan. Don’t overcook them. You want them to be hot, but not dry.
  2. Put 2 tablespoons of oil in a non-stick or cast-iron pan with a lid and turn on the heat to medium. Put the onion, garlic, and chile in a food processor and pulse a few times until almost smooth. Add the mixture to the pan with a sprinkle of salt and pepper and cook and stir.
  3. Stir the zucchini into the onion mixture along with ½ cup of the corn and another sprinkle of salt and pepper. Put the remaining corn into a food processor and let the machine run until it becomes a thick paste. Continue to cook and stir the zucchini mixture until the vegetables release all their water and it starts to evaporate, about 5 minutes. Stir in the corn paste and the cornmeal. Remove from the heat, cover and let rest for 10 minutes. if the mixture seems too wet, stir in a little flour to help bind it (starting with one tablespoon at a time). Taste and adjust the seasoning.
  4. Form 4-6 fritters and let them sit for a few minutes. Before cooking, gently top one side of each burger with a generous sprinkling of flax seed meal. Sprinkle it on and then gently pat it in. Wipe out the pan, put the remaining 2 tablespoons of oil in, and turn the heat to medium. A minute or two later, add the patties, flax meal side down. Top the other side with the remaining flax meal. Cook until nicely browned on one side (about 4-5 minutes); turn carefully and cook on the other side until firm and browned.
Recipe by Sprinkle with Love at