My sister-in-law gave me a great recipe for Avocado Zucchini cakes. I decided to clean it up a bit, make it higher in protein, and make it a main dish rather than a side dish, so I turned it into burgers. You can make these whatever size you prefer. I made 4 large burgers, and the nutrition stats are pretty great. I bought Florida avocados this time around rather than Hass, because the store didn't have any ripe Hass. The sticker on the avocado caught my eye, and I'm not entirely sure I buy into it, but who knows. This avocado was called a Slimcado and boasts half the fat and 1/3 the calories of Hass avocadoes. That's pretty awesome if that's the case. Read more about it here:
http://www.brookstropicals.com/slimcado/. Using the Slimcado and making this into 4 large burgers, each burger has 275 calories, 11g of fat (again, all from the avocado), 9g of fiber, and 12g of protein. YUM. Today I cut one up and ate it on top of a Baby Kale salad with some fat free dressing. SO GOOD!
Ingredients:
- 1 Florida Avocado, mashed
- 2 Medium Zucchini, coursely grated
- 1 c. Quinoa
- 1 tbsp. Flaxseed
- 1/2 c. Liquid Egg Whites
- 2 tsp. Spicy Mustard
- Spices to taste including NuSalt, Cayenne Pepper, Black Pepper, Oregano, and Garlic Powder
Instructions:
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| Mash the avocado in a large bowl |
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| Coarsely grate the zucchini into the big bowl |
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| In a Magic Bullet or food processor, pulse the quinoa and flaxseed until it resembles a coarse flour |
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| Add the mixture to the bowl |
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| Add the spices |
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| Mix together until well blended |
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| Use your hands to form into patties of whatever size you choose, and place on a baking sheet sprayed lightly with cooking spray |
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| Bake at 350 degrees for 20 minutes, then flip and bake another 20 minutes or until golden brown. |
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