Excuse the lack of food styling in my photo above but you will understand when I tell you that, once again, consuming wine before dinner has led to another fine creation 🙂
Stumbling in from the pub last night I was in no mood to cook anything lengthy or complicated but I don’t keep any ready meals in stock.
I remembered seeing on a food blog once that if you grated up some vegetables, squeezed out the moisture and added breadcrumbs, you’d have a veggie burger on your hands. So, armed only with a vague memory and a large dose of slightly squiffy abandon, I started throwing things randomly into my food processor.
I couldn’t be bothered to squeeze out the moisture and I didn’t have any bread, so I left those steps out and added a bit of flour instead.
IT WORKED! And it only took me 15 minutes! And what’s better, they’re healthy and the mixture was plentiful enough that I was able to have more today for lunch.
Note: the quantities below are only a rough guide as I was literally chucking things in 🙂
15 Minute Carrot & Courgette Burgers
Makes 6 patties – if you want to eat half now and half another time, refrigerate half the mixture prior to frying and fry when you’re ready to eat it
2 large carrots
1 large courgette
1/2 – 1 cup gluten-free plain flour
1 tbs nutritional yeast flakes
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
Salt & freshly ground black pepper to taste
1-2 tbs oil of your choice for frying (I used garlic infused oil)
1. Heat your oil in a frying pan, on a high heat.
2. Peel the carrot, roughly chop and add to the food processor. Chop the courgette and also add this to the blender, and then blitz (if you don’t have a food processor, use a grater).
3. Transfer to a bowl and add all seasonings and half a cup of flour, and mix well. It will be a fairly wet mixture but you want to be able to pick it up and form patties so add a little more flour if it needs it.
4. Form 6 thin patties from the mixture and pop into the frying pan. Turn over gently with a spatula every few minutes, and fry altogether for about 10 minutes until both sides are golden brown.
The inside of these patties will not be crumbly like a normal beanburger or veggie burger. The inside will be soft. But the outside is crispy and golden, and frankly kind of awesome.
After I’d taken the photos I added some grated Violife cheese and Tofutti sour cream (both mentioned in my latest vlog) and the world’s laziest salad of cucumber, pepper and tomato. It was so good. And then I fell asleep 🙂