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Zucchini and Peanut Burger with Caponata Salsa
Try this simple yet fresh and delicious burger on Meatless Mondays
Most people eat vegetables because they have to and less so because they want to but Protea Hotel Victoria Junction's executive chef challenges ardent meat-lovers with a meat-free Zucchini and peanut burger with peanut oil, fried sesame, aubergine with tofu and pine kernel caponata salsa.
Zucchini and Peanut Burger
Courtesy Protea Hotel Victoria Junction
50g Baby Marrow (grated)
75g peanuts (toasted and blended)
2Tbsp chopped parsley, thyme and rosemary
100g mashed potatoes (mashed)
2.5ml chopped garlic
100g bread crumbs
50g salted butter
Combine all the ingredients in a mixing bowl excluding one egg and the breadcrumbs. Make small hamburger patties each weighing 80g. Crumb individually and shallow fry in butter at low temperature.
80g sliced aubergine
30g sesame seeds
100ml peanut oil
Pre-grill aubergine and toast sesame seeds. Use the egg to crumb the tofu and aubergine in the toasted sesame seeds and shallow fry until golden brown in the peanut oil.
150ml red wine vinegar
1 of each small red, yellow and green pepper
1 tin tomato in juice
30g toasted pine kernels
1Tbsp Julliene basil
For more inspired recipes, be sure to check out our Recipes Section or read more about Protea Hotel Victoria Junction's support of the global Meatless Monday's Movement.