These delicious patties are a great alternative to meat burgers. Whether you are looking for something different for a veggie BBQ option or even a Saturday night in front of the TV, they are healthy and tasty too. To up the heat add a splash of chilli or paprika with the garlic .
Prep time 45 mins cooking time 25 mins
1 finely chopped onion
15ml/1tbsp vegetable oil
450g/1lbs carrots, washed and roughly chopped 100g spinach leaves, washed
5ml/1tsp ground cumin
5ml/1tsp ground coriander
200ml vegetable stock
400g can mixed or red kidney beans drained
75g fresh wholewheat breadcrumbs
- Heat the oil in a pan, add the onion and cook for 2 mins. Add the garlic, carrots, spinach, cumin and coriander. Stir for a minute and add the stock. Season well and once boiling, simmer for 10-15 minutes until carrots are tender. Cool.
- Drain the liquid and mash until lump free. Add the drained beans and mash again. Stir in the breadcrumbs, mixing well and seasoning to taste.
- Divide mixture into 6 and shape into round patties about 2.5cm thick. Chill until ready to serve.
- Heat oven to 220°C/ Gas mark 7, brush patties with oil on both sides and place on hot baking sheet. Bake for 20 – 25 minutes.
Eat with a delicious home-made coleslaw. The perfect option for vegan and vegetarian diners at your summer BBQ!
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