“Eating
vegetarian doesn’t mean you have to eat boring, humdrum dishes.” - MarcusSamuelsson
Happy Fourth of July to my American readers! As this is a day of picnics, barbeques and general merriment, here is a vegetarian burger recipe for those who wish to have a vegetarian barbeque meal out in the parklands!
Vegie Burgers
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra leaves to serve
6 bread rolls (we used cape seed)
Mayonnaise, chutney, lettuce and tomato, to serve
Method
Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
Place bread and chickpeas in the bowl of a food processor and pulse to combine.
Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.
Please add your Food Friday post below:
Happy Fourth of July to my American readers! As this is a day of picnics, barbeques and general merriment, here is a vegetarian burger recipe for those who wish to have a vegetarian barbeque meal out in the parklands!
Vegie Burgers
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 tablespoons crunchy peanut butter
1 egg yolk
3 tablespoons chopped coriander leaves, plus extra leaves to serve
6 bread rolls (we used cape seed)
Mayonnaise, chutney, lettuce and tomato, to serve
Method
Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.
Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.
Place bread and chickpeas in the bowl of a food processor and pulse to combine.
Add softened vegetables, curry paste, peanut butter, yolk and coriander. Process until mixture comes together.
Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.
Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra coriander leaves.
Please add your Food Friday post below:
Those burgers of yours go well with my potato salad!
ReplyDeleteNice recipes
ReplyDeleteI love those cheesy hot dogs!
ReplyDeleteChicken soup is good for recovering from illness!
ReplyDelete