1 medium zucchini
500 g medium potatoes
4 tablespoons potato starch (starch)
salt to taste
to taste ground pepper
half teaspoon garlic powder
one teaspoon aromatic herbs*
4 tablespoons olive oil
We wash the zucchini, we remove the tail and with the help of a coarse grater, we grate it without removing the skin. You can keep the skin if you know the origin and it is organically grown. When we have finished, we add salt, mix a little and let it rest for about 15 minutes so that it dehydrates and releases juice.
We boil the potatoes with the skin. When they are boiled, we throw away the water and let them cool.
When the potatoes are warm or cold, peel them and grate them with the same grater that we used for the zucchini. I have boiled some extra potatoes, but for this recipe I will only use 500 g.
Drain the zucchini well and add it to the potatoes.
Add the egg, salt to taste, a little pepper, a teaspoon of mixed aromatic herbs and half a teaspoon of garlic powder.
Finally we add the 4 tablespoons of potato flour, also known as starch or potato starch, which can be replaced by the same amount of corn starch.
We incorporate everything mixing by hand.
We take a little dough and flatten it with our hands. Put a few cubes of cheese in the middle. Then we cover with another dough to obtain a round bun. We continue until we use all the dough trying to get all the similar patties.
In a non-stick frying pan, pour a good splash of olive oil and with the lid on, cook the hamburgers over low heat. After about 4-5 minutes, turn them over and let them cook on the other side for another 4-5 minutes.
After this time, the rolls will be well browned on both sides. We take them out on a plate.