38. Curried veggie bean burger

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Anyone who read my Ultimate Nachos post (http://flash-gordonette.com/2014/03/09/36-ultimate-nachos.aspx ) would have seen me witter on about how I always have a bowl of grated veggies
in my fridge. I listed several uses, including: bulking up meals, a side, part of a salad, sandwich filler, a base for soup or maybe coleslaw.
 
Well last week, I found a new use! I didn’t know what to make for tea when I thought… I wonder if I could make burgers out of my grated veg? Last week’s bowl consisted of ¼ of a celeriac, 1/4 white cabbage and 1 large carrot. I decided that I would need some spices to sex my burgers up a bit and so I thought that a curry flavour would complement the celeriac. To add a bit of sweetness, I added some chopped dates and in order to bind the patties, I mushed a tin of cannellini beans into the mix.
 
The resulting burgers were fried in a little oil until both sides were beginning to burn and going crispy round the edges. I served them in a bread bun with some homemade fresh and minty pea puree and some not-so-homemade tomato and chilli chutney. Beautiful!

Curried veggie-bean burger recipe

(Makes 2 big burgers)

Ingredients:

1 x cup grated veggies

5 x dates (chopped and pitted)

½ x small onion (diced)

1 x tsp curry powder

¼ x tsp ground ginger

¼ x tsp ground turmeric

¼ x tsp grated nutmeg

¼ x tsp black onion seeds

¼ x tsp carmon seeds

1 x clove garlic

1 x can cannellini beans

Juice of ½ lemon

1 x tbsp gram flour

1 x tbsp oil

Method:

Mix together the veggies, dates, spices, seeds, onion and garlic. Drain and rinse the beans and mash into the mix.

Mix in the lemon juice before moulding the mix into two burgers using your hands. If the mix is too crumbly, you can add a splash of soya / nut milk.

Heat up the oil in a large heavy frying pan. Dip the burgers in the gram flour until lightly coated on both sides. Gently place in the pan. Fry one side for 5 mins before flipping. Fry for a further 5 minutes. Keep flipping and frying until the edges of the burgers are just beginning to blacken. If they lose shape, just use a spatula to push back into a disc.

Minty pea puree

Ingredients:

1 x cup frozen peas

1 x tsp dried mint (or fresh if you have it to hand)

1 x tbsp tahini

½ x tsp salt

Juice ½ lemon

 

Method:

Pop the peas into a sieve. Pour some boiling water over them until they are defrosted but still fresh and green.

Put the peas into a food processor along with the other ingredients and mix until a puree is formed.

Construction:

Spread a bread bun with a tomato chutney / relish / sauce of your choice. Put a burger on the bottom half of the bun and top with a big dollop of the pea puree.

Add the top half of the bread bun et voila!

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You could serve these burgers with a side of fries, but be warned, they are more filling than they look!

 Flash-Gordonette…x

 

 

 

 

 

 

 

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