My friend Kathy inspired these burgers. They can be made from a wide variety of vegetables so use what you have on hand. I use a curry spice blend (recipe included below) but any herb or spice mix will work. These burgers are crunchy on the outside and moist on the inside. I bake them all at once and thoroughly cool and store extras in an airtight container in the refrigerator. Heat up on a ceramic non stick skillet to reinstate a crispy crust.
Today I served them on a slice of my grain-free bread with green tomato chutney, firm cashew nut ‘cheese,’ avocado, cucumber and tomato slices.
Curry Vegetable Burgers
Makes 6 large burgers
Ingredients
2 carrots, trimmed and grated
1 zucchini, trimmed and grated
1 potato, scrubbed and grated
1/2 red onion, peeled and grated
3 tbs ground golden flaxseed
1/2 cup organic chickpea flour
2 1/2 tbs Redang curry powder*
1 tbs garlic powder
1 tsp Himalayan pink salt
1/4 tsp freshly ground black pepper
Method
Preheat oven to 200c.
Prepare your vegetables. In a food processor, use your smallest grating blade and process the zucchini, carrots, potato and onion. Transfer the vegetables to a bowl and with a fork mix all the vegetables so they are evenly distributed. Add the ground flaxseed, flour and spices. Mix thoroughly.
Spoon mixture on to a baking sheet lined with baking paper. Form six large burgers (or small patties if desired). Bake for 25 minutes. Take out of the oven and turn over. Bake for a further 25 minutes.
Serve immediately!
*Herbies Rendang Curry Powder
4 tsp ground coriander
2 tsp ground cumin
1 tsp ground fennell seed
1 tsp ground ginger
3/4 tsp medium hot ground chilli (kashmiri or bird’s eye)
1/2 tsp ground glalngal
1/2 tsp Alleppey turmeric
1/2 tsp ground cassia
1/4 tsp ground cloves
1/4 tsp freshly ground black pepper
1/4 tsp ground cardamon seed
Combine all ingredients together in a bowl. Store in an airtight jar in a dark, dry cupboard.