VEGGIE BURGER

Yields6 Servings
 200 g courgettes
 200 g carrots
 200 g cooked mashed potatoes
 3 spring onions finely chopped
 1 tbsp mild curry paste
 1 tbsp mango chutney
 1 tbsp plain flour
 Olive oil for brushing
 6 soft rolls
 Lettuce leaves and sliced tomatoes to serve
1

Grate the courgettes and the carrots into a colander and leave for 10 minutes, then squeeze dry. You can do this easily enough in a clean tea towel.

2

Combine all the ingredients, except the flour and the oil, in a bowl. Using lightly floured hands, shape into 6 burgers and chill up tro 1 hour before cooking.

3

Lightly brush the burgers with oil, heat a griddle or a non-stick frying pan until hot and cook the burgers for 3 minutes on each side or until golden brown. Turn once carefully using a palette knife. Serve with a cucumber or letuce and tomato ketchup.

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