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.