There are hundreds of veggie burger recipes available, which I really like as it means that there are thousands of ways of playing with different ingredients. This recipe is my take on one of the simplest and was very popular when I served these up at the cafe the other week. My only problem was keeping them small, so they were nearer to half pounders when finished!
4 tbs extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 x 400g chopped tomatoes, drained
300g carrots, coarsely grated
300g courgettes, coarsely grated
2 tbs freshly chopped parsley
2 tbs freshly chopped coriander
1½ tsp ground cumin
1½ tsp ground coriander
100g fresh wholemeal breadcrumbs
1 egg, beaten (can be replaced with 30ml soya milk if vegan)
salt and pepper
1. Heat half of the oil in a large frying pan then add the onion and garlic, and sauté gently until soft.
2. Add the carrots and courgettes, and fry for a further 10 minutes, stirring, until the vegetables have softened.
3. Stir in the chopped tomatoes, spices, herbs and seasoning and mix well. Take the pan off the heat and add the egg (or soya milk) and breadcrumbs.
4. Divide the mixture into six and shape into burgers.
5. Add the remaining oil to the pan and gently fry the burgers over a medium heat for approximately 5 minutes each side, until lightly brown.
6. Serve in a bun with salsa, sweet potato wedges, and a side salad.