Prep 15 mins
Cook 15 mins
An Australian Women's Weekly recipe
- 200 g courgettes, grated
- 1⁄2 cup roasted peanuts, chopped
- 2 eggs, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1⁄2 cup cooked brown rice
- 1⁄2 cup stale breadcrumbs
- 2 tablespoons oil
- Squeeze excess moisture from courgettes.
- Combine with peanuts, eggs, parsley, rice and breadcrumbs in a bowl.
- Shape into 6 burgers, toss in flour.
- Heat oil in pan, cook burgers until browne.