Zucchini Sliders

Directions

1. Grate zucchini and onion into a bowl, add the salt, mix to combine. Let sit 10 minutes. Squeeze out the liquid.
2. Add chopped parsley, chives, breadcrumbs, pepper and eggs. Mix well to combine.
3. Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Carefully drop 2 tablespoons zucchini mixture into pan, repeat, spacing polpette a few inches apart.
4. Cook polpette 3 to 4 minutes per side, until golden.
5. Drain on paper towels.
6. You’ll get a few fritters from this mixture.
7. Assemble your sliders.
8. First place the baby spinach on the toasted bottom bun, then a thick slice of buratta and next up is your fritter.
9. Now take the soft part of buratta, mix in 1 tsp harissa and place the mixture on the fritter.
10. And now finish it with the toasted top bun and squeeze slightly just before you dig into it!