Veggie-licious Burger-licious

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Hold on to your knickers chaps these beauties are 2 of your 5-a-day!


Makes 8ish burger sized patties (depending how much you improvise)

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You’ll Need:

  • 3 small sweet potatoes (peeled and chopped into chubby chunks)
  • 2 medium white spuds (peeled and chopped into itty bitty chunks)
  • A bunch of spring onions (washed and finely chopped)
  • 2  grated carrots (washed with ends chopped, no need to peel)
  • 1 grated courgette (ends chopped and peeled)
  • 1 or 2 chillis deseeded and finely chopped (optional)
  • A big old handful of petit pois
  • A bowl full of baby spinach leaves
  • 200g grated halloumi cheese
  • A handful of crispy onions (if you can find them not vital to the recipe)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 large egg
  • 2 tbsp plain flour
  • a big old pile of brown bread crumbs (DON’T buy them! Wazz up some slices of bread in a food processor lazy bum)
  • Olive oil
  • Salt and pepper to taste (I say to taste because halloumi is a salty cheese so approach this step with caution!)

Nifty Tip: You can literally add ANYTHING to this recipe. Sometimes I like to juice all my veg stuff first like kale, spinach, carrot, broccoli, beetroot and scoop out the pulp before I juice the fruit. I freeze the vegetable pulp in portion sizes and add it to recipes like this one or bolognese etc etc.

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They can be served in/on:

  • A toasted brioche bap
  • A wholemeal roll
  • A wrap
  • Granary toast

You can dress them with:

  • Your favourite lettuce leaves
  • A fried egg
  • Smokey bacon
  • Chorizo
  • Avocado chunks
  • Tomato
  • Guacamole
  • A yummy melted cheese
  • Hot sauce
  • Barbecue sauce
  • Caramelised onions with finely chopped mushrooms in a balsamic glaze (THIS IS BUFF)

THE HOW TO AND WHAT NOT….


Boil some water in a pan. Whack in your potatoes. White tatties take longer than sweet tatties you see. Hence the chopping in big and small chunks. Let ’em cook for 10ish minutes. Drain, and then MASH THE MASH OUT OF THEM! Leave to one side to cool.

Find a frying pan, whack in some of that olive oil. Throw in your petit pois, spinach and spring onions. Have a little fiddle with them until your spinach is wilted and onions are soft.

Grab a big bowl and in there chuck your cooled double mash, the contents of your frying pan, grated carrot, grated courgette, grated halloumi, the chopped chiili (if you used it), cumin, smoked paprika, the breadcrumbs, flour, crispy onions (if you found some), egg and seasoning (don’t forget about the salt!).

Now we get messy. On a baking try lay out some greaseproof paper. With your hands mould as many burger sized patties you can out of the mixture. Place in the fridge for at least 20 minutes so they can set properly. Pre-heat your oven in the mean time at 200°C.

Nifty Tip: Only fancy cooking 2 veggie burgers? Never fear, wrap your leftover patties individually in cling-film and freeze ready for an easy dinner mid-week.

Once your veggie wonders have chilled in the fridge, drizzle them with a bit of olive oil then pop ’em in the oven for 35-40 minutes or until golden brown.

Et voila you should have something that looks like this:

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Side note: These burgers are messy and squishy with all kinds of crazy yumminess. NOT ADVISED AS A FIRST DATE DINNER PLAN!

Case and point:

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