Carrot And Bean Burger
These hearty and flavorful veggie burgers are a delicious meat-free option that will satisfy even the biggest carnivores at your table. Packed with nutrient-rich ingredients like carrots and beans, these burgers are infused with aromatic spices and fresh herbs for a truly irresistible flavor. Serve them up on rolls with your favorite salad leaves for a wholesome meal that everyone will love.
— Constant Cookbook
Ingredients
- 1 onion, finely chopped
- 15ml vegetable oil
- 2 cloves garlic, crushed
- 450g carrots, chopped
- 1tsp ground cumin
- 1tsp ground coriander
- 200ml vegetable stock
- ground black pepper
- 1 (400g) can mixed beans, drained
- 75g fresh wholewheat breadcrumbs
- 3tbsp chopped fresh coriander or mint
- a little spray olive oil or brush
- rolls and salad leaves to serve
Instructions
- In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for a further 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
- Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander or mint. Mix well and season to taste and leave to cool.
- Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately. (Place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking.)
- Preheat the oven to 220C/Fan200C and put a large baking sheet in to preheat.
- Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.
Yield
Makes 6 pieces
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