Tag Archive | curry

♥ Curried veggie bean burger

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I like to have a bowl of grated veggies in my fridge, usually consisting of any combination of carrot, white cabbage, red cabbage, celeriac, suede etc. This comes in so incredibly useful for bulking up meals – it can be a side, part of a salad, sandwich filler, a base for soup or can easily be turned into coleslaw by adding some vegan mayo.

And recently, 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:

  1. Mix together the veggies, dates, spices, seeds, onion and garlic. Drain and rinse the beans and mash into the mix.
  2. 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.
  3. 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.
  4. Serve hot in a bread bun, with the condiments of your choice!

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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