Veggie Burgers

Karena Hutton


These guys freeze well, are amazing baked or fried, and come together very easily.

2 carrots, grated
1 big sweet potato, peeled and cut into bite size chunks
3 scallions, chopped
Big handful of fresh coriander, chopped
150g ground almonds
1 handful cashews/nuts of your choice - roughly chopped
1 egg, lightly beaten
1 tin mixed beans, drained and well rinsed
1 tsp minced garlic
1 big tbsp harissa/curry paste/BBQ sauce
1 tsp ground turmeric
1 tsp ground cumin
Sea Salt and Pepper (to taste)
Coconut Oil

Roast the sweet potato in a little oil salt and pepper until soft, at 180c for about 15 minutes. Then mix everything together in a big bowl, mashing gently with a potato masher, or a wooden spoon until it comes together, but isn't too mashed, not like a paste. Chill for about an hour in the fridge, then mould into 4 burger shapes. It's easier to chill them again between a little clingfilm before gently frying for 3/4 minutes on each side, then baking in the oven for 10 mins at 200c to firm them up. These can be flash fried, cooled and frozen for about a month.

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