Zucchini Patties and a Turkey Burger

I decided yesterday's breakfast, while certainly packing a protein punch, was lacking in veggies.  Decided to put zucchini patties on top of this round instead of just an egg:

I need to vary the colors of the plates and backgrounds in these pictures.....

Turkey burger:  Defrost overnight.  Cook in a pan on medium-hot, about 3 minutes on each side.  Let rest before cutting into or eating it so it can re-absorb some juices.

Zucchini Cakes:
Grate one zucchini.  (About 6-7" long.)
I grated it into a colander and sprinkled salt on it.  I then took the J-dog on a walk - I was trying to draw some of the water out.  When I got back, I squeezed the zucchini with some paper towels to get them drier.  I am making these again tomorrow, but this time I grated the zucchini at night and will let it sit overnight in the colander, try to get even more moisture out.
In a bowl, crack an egg and beat it.  I decided this didn't really look like enough binding agent, so I added another egg white.  This was probably unnecessary.  Add the zucchini in, mix it all together.
Grease the brand-new cast iron skillet with coconut oil, heat up, and plop the zucchini-egg mixture on.  This made 5 patties about 3" across.  The first three I made I probably cooked for 4-5 minutes each side, and the last two, which I deliberately made thinner, cooked faster and were a little better.  So take the time to spread the zucchini blobs out a little bit.

These were also delicious cold later in the day as a snack.

I'm thinking curry spices (turmeric, cumin, coriander) would be a really good addition in the zucchini patties as well.

Enjoy!
Scooter

Based on ideas found in Robb Wolf's forum here and here at Balanced Bites