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)
- 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
- 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.
- 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!