Thursday, May 4, 2017

Vege Burgers for a crowd (make ahead)

What do you do when your husband is turning 60 and you are having 30 people for a party and only one of them is a vegetarian?  Make vege burgers of course!  I made a large batch of these the day before the party, and simply re-heated them in the oven just before serving.  They were such a hit I had to grab some for the vegetarian in the family!

This  recipe will only serve about 6-8, so if you are making for a crowd just multiply it.  The choice of vegetables can be varied, but I would always put in zucchini, and make fresh breadcrumbs if you have time - the blender will be on the bench anyway.  You can substitute oats for breadcrumbs if you like, and you could add some Panco to the flour if you want them really crisp.  I have not tried it, but I am sure you could put some lentils into the recipe if that takes your fancy.

 

Ingredients


  • 2 teaspoons olive oil

  • 1 small onion, grated

  • 2 cloves garlic, crushed

  • 2 carrots, grated

  • 2 button squash, grated

  • 1 zucchini, grated

  • 1 can chick peas blitzed in blender

  •  breadcrumbs.

  • 1/4 cup (30g) grated Cheddar cheese

  • 1 egg, beaten

  • 1 tablespoon soy sauce

  • 1 3/4 cups (220g) plain flour

Method

Heat the olive oil in a frying pan over low heat, and cook the onion and garlic for about 5 minutes, until tender.

Mix in the carrots, squash and zucchini. Continue to stir and cook for 2 minutes.
Remove pan from heat, and mix in breadcrumbs, cheese and egg.
Stir in soy sauce, transfer the mixture to a bowl and refrigerate 1 hour.

Place the flour on a large plate. Form the vegetable mixture into eight round burger shaped patties. Drop each into the flour, lightly coating both sides.

Pan fry burgers in a lightly oiled frying pan over medium heat for 5 minutes on each side, or until heated through and nicely browned.
Place in refridgerator if you are reheating the next day.  Reheat at 180C for about 10 minutes.
 
Serve with sour cream and sweet chilli sauce.

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