HOMEMADE PLANT-BASED BURGER PATTY
Nothing quite beats a good old burger. This is a plant-based spin on the classic snack, which hits the spot for lunch, supper or literally any time!
- 1 butternut or ½ pumpkin
- 200g baby marrow (cut into cubes)
- 200g brinjals (peeled and cut into cubes)
- chickpeas or beans
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- olive oil
Preheat oven to 200°C.
Peel and cut butternut into small cubes, parboil until slightly soft.
In an oven dish – place butternut, finger brinjals and baby marrows.
Make a spice mix by grinding cumin and coriander seeds together, then add salt and pepper to taste. Add spice mix to oven dish and drizzle with olive oil, being quite generous.
Place in oven for 45 minutes or until vegetables are soft. Let veggies cool after cooking.
In a pan, add olive oil and chickpeas or beans. Fry until chickpeas or beans are soft.
Mash oven vegetables and fried chickpeas or beans in a bowl. Or you can use a food processor to blend ingredient. The mixture should be quite thick, but add more olive oil if struggling to blend.
Using a big serving spoon, make patty portions – size depends on you. Hand scalp the shape of your burger, get creative!
You can either fry patties straight away with a bit of oil in a heated pan, or you can freeze portions to have for another day.
We recommend you based your patty before frying, using a BBQ sauce or chutney.
Enjoy your homemade patty on a toasted bun, with cheese of your choice, lettuce or rocket, tomato, and a mustard mayo sauce.
– Bushrah, one of those who harvest
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