How to make
Put the spinach in boiling water for 2 minutes, then drain, clean and chop. The potatoes are boiled, then peeled and grated. Grate the zucchini, salt them and let them release their moisture (at least 15 minutes).
Squeeze them well and transfer them to the bowl with the spinach and potatoes. Beat the eggs well and pour them into the vegetable mixture.
Season to taste and add the flour and breadcrumbs so that the mixture for the burgers becomes of a suitable density for shaping and baking. I shape them using a small bowl so that they are similar in size.
If you stick to the healthy option, you can bake them on paper in the oven, but at home, we prefer the tastier way, so I prepare them with very little oil in a non-stick pan.
It is important that they do not burn quickly and remain raw in the middle and for this purpose, turn the heat to medium and cook for at least 5 minutes on each side.
When serving, serve with a garnish of your choice (in this case I used tomato, homemade soft cheese, lettuce and cucumbers)
