Method:

• 1

  Coarsely grate the courgette, salt lightly and place in a colander to drain for an hour, then press well to release excess liquid and set aside.

• 2

  Chop the chickpeas and a small clove of garlic and add them to the courgettes. Add the egg, bread crumbs and chopped mint and season with salt and pepper.

• 3

  Take about a tablespoon of the mixture, form a round, compact ball with your hands and flatten it into a small burger. Continue making burgers until you have used up all the mixture.

• 4

  Heat a non-stick pan with four tablespoons of EVO oil. Pour the cornmeal on a flat plate, press the mini burgers into it on both sides so that the flour adheres well and place them in the hot pan. Cook over low heat until the burgers are golden brown on both sides, then let cool slightly.

• 5

  Halve the Bocconcini and spread the cheese and the sundried tomato paté on the bottom half, then add two mini courgette burgers and top off with the other half to make a sandwich and serve immediately.
• Buon appetito!