Anita Shackelford
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Carrot - Zucchini Burgers

4/26/2021

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Most veggie burgers are made with black beans, which provide important protein, but I have a couple favorites that are made with fresh veggies instead. This one is a favorite. As you can see, it makes quite a few, so I cook them completely and then freeze them for future meals. Just a minute or less in the microwave and they're ready to eat!
Sometimes, I like cheese on this sandwich. Provolone is a good melty cheese; I used Gouda in the picture below.

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1 1/2 cups carrots, shredded 
1 1/2 cups zucchini, shredded 
1/4 cup flour
1/3 cup Parmesan cheese
1/4 t. salt
1/4 t. ground black pepper
1 1/4 t. ground chili powder
2 green onions, thinly sliced
2 large eggs, whisked
Microwave the shredded vegetables for about 2 minutes. Let them cool slightly before continuing.

Add the remaining ingredients: flour, cheese, salt, pepper, chili powder, green onions and eggs. Stir the mixture until everything is well combined. 

Heat 1T oil in skillet. Drop 1/4 cup of the mixture into the skillet and flatten to shape it into patties.
​ 

Cook the fritters, 3-4 minutes on each side, until golden brown. Serve hot or freeze for later. Makes 14.

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    Author

    Anita has a long background rooted in traditional handwork and quiltmaking, which she still enjoys.

    Often, these days, you'll find her digitizing patterns for the Statler Stitcher and other computerized longarm quilting machines. 
     
    Her summer days are spent in the garden and she loves finding new ways to prepare good veggie-based meals.


    She's always in search of a way to balance all of those activities and find time to share with others who are passionate about the same things.

    This page is a sneak peek into what's happening in her world right now.

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