Method:

• 1

  Grate the zucchini with a grater with large holes, salt lightly and place in a colander to lose the water for an hour, then squeeze them well and set aside.

• 2

  Chop the chickpeas and a small piece of garlic with a knife, then add them to the zucchini, add the egg, breadcrumbs, chopped mint and season with salt and pepper.

• 3

  Take about a tablespoon of dough, compact it well with your hands into a meatball, then flatten it to flatten it into a small burger. Proceed like this with all the dough.

• 4

  Heat a non-stick pan with four tablespoons of extra virgin olive oil. Pour the cornmeal on a flat plate, pass the mini burgers on both sides so that the flour adheres well and place them on the pan. Cook over low heat until the burgers are golden brown on both sides and allow to cool slightly.

• 5

  Cut the morsels, spread the cheese and the dried tomato pate, add two mini-burgers, close to form the sandwich and serve immediately.
• Buon appetito!