Corn, carrot and zucchini veggie burgers

Recipe by Hubert Cormier: I really enjoy vegetarian meals! I try a new vegetarian recipe at least once a week, which helps ensure that I eat a variety of veggies and grains. I thought I'd introduce you to one of my favourite recipes: veggie burgers made with grated vegetables, bread crumbs and eggs. These patties are packed with fibre, vitamins and minerals. You can make extra and serve them as a side for dinner.


  • 1 zucchini, seeded and grated
  • 1 pinch of salt
  • 2 ears' worth of corn or 1 can kernel corn
  • 1 carrot, grated
  • 2 egg yolks
  • 1 cup (250 mL) Bon MatinMC Multigrain bread (about 3 slices)
  • ½ cup (125 mL) part skim mozzarella, grated
  • 4 egg whites
  • 2 tbsp (30 mL) olive oil


  1. Place the zucchini in a colander, add the salt and mix. Leave for 20 minutes to disgorge it. Wrap the zucchini in a clean, dry towel and wring it to remove as much water as possible.
  2. In a bowl, combine the corn, grated vegetables, egg yolks, bread crumbs and mozzarella. Mix well and season to taste. If you find the texture too moist, add some bread crumbs as needed.
  3. In a large bowl, beat the egg whites using a mixer until they form soft peaks. Fold into vegetable mixture with a spatula.
  4. Shape into 12 patties. In a non‑stick skillet, fry in three batches for approximately 4 minutes, turning once halfway through cooking.

Tip from Hubert: Serve with a garden salad and a dip made with Greek yogurt or cottage cheese.