I love veggie burgers so much, Sainsburys must think I’m shopping for four people instead of one, the amount of their Spinach and Mushroom ones I buy! I thought, again, that seeing as I’m addicted to them I may as well try the home-made version – especially seeing as my Black Bean Quinoa burgers were such a hit (they’re still my most clicked blog post ever!), though these are a much lighter, more traditional kind. They were really lovely though, I’m so looking forward to eating the rest of them – this recipe makes six, so I ate one, my boyfriend’s coming over later to have two, and I froze the other three to have next week, so I have something to look forward to when I come back from visiting home! I’m so happy, I can’t wait to tell you all about my Mum’s birthday present (I can’t give the game away here, she reads my blog!)
Don’t skimp on the spice as well, I know a teaspoon of cayenne pepper along with half a chilli seems like an awful lot, but it’s so amazingly yummy when you put some soy yoghurt with lime juice with it, this is my idea of food heaven :)
One large carrot
Half a teaspoon of ginger
One garlic clove
Half a red chilli
One small onion
One teaspoon of cayenne pepper
Big handful of fresh coriander
400g of kidney beans
A tablespoon of olive oil
90g of breadcrumbs
- Grate the carrot and finely chop the rest of the vegetables, then fry them with the coriander, cayenne pepper and chilli for 10 minutes until softened.
- Mash the beans with a fork and add them to the vegetable mixture with a little oil, then add the breadcrumbs until it’s reached a sticky mixture.
- Shape into six balls (freeze any that you’re not using now), then grill on a high heat for 5 minutes each side until golden. Serve with some chopped tomatoes and soy yoghurt mixed with a little lime zest and juice – I also did sweet potato chips :)