Zucchini and texturized soybean burgers

Hydrate the soybeans for about 15 minutes approx. Drain them well in a colander, crushing them so that all the water comes out. Then, grind in a food processor until it looks similar to minced meat (done).

On the other hand, grate the zucchini. Put it on a cloth napkin or cloth, wrap it and drain until all the water comes out.

Mix the soy and zucchini in a bowl and add the egg, grated cheese, garlic, salt and pepper (or spices of your choice). Stir well until blended.

Prepare a baking tray with parchment paper and a drizzle of EVOO spread with a napkin. Shape the burgers with your hands and place them on the tray.

Bake for 10-15 min at 170°C (or until golden brown). Remove the tray and turn the burgers over. Put back in the oven for another 5 minutes and you're done!

TIP: It is important to drain the soybeans and zucchini very well (they release a lot of water) so that the burgers are consistent.