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Courgette & Beetroot Burger Patties

The perfect guilt free veggie burger. Perfect served in a bread burger bun or in between two portobello mushrooms with some avocado and sundried tomato.

  • Cuisine: Vegan lunch/dinner
  • Preparation Time: 25 minutes
  • Cook Time: 20 minutes
  • Total time:45 minutes
  • Servings: Makes 8 patties
  • Requires: A food processor, baking tray, oven, mixing bowl, grater, frying pan.

Ingredients

I have linked up all of the ingredients in the list to make finding and shopping quick and easy for you.

Method

Preheat oven to 180ºc

Firstly Grate Your:

  • Courgette
  • Beetroot
  • Carrot

Then finely dice your:

  • Red onion
  • Chilli
  • Garlic
  • Red pepper

In a hot pan with your coconut oil fry your:

  • Red onion
  • Red chilli
  • Garlic
  • Red pepper

Until soft with a little bit of colour.

Then…

  • Add in all the grated courgette, carrot and beetroot. Stir in for a few minutes and turn the heat off.
  • Leave the mixture to cool slightly and add in your chopped parsley and strain off as much of the liquid as you can in a colander pressing to get as much out as possible.
  • In a food processor blend the chickpeas until as smooth as possible and add in the cooked mix and pulse until it all comes together, then lastly add your bread crumbs.
  • In a mixing bowl combine the rest of the ingredients and place it in the fridge for one hour or more until it firms up.
  • Form the mix into the burger patties and lightly fry in coconut oil until they are brown on both sides.
  • From the pan then put them into the oven on 180ºc for ten minutes to cook them through and serve with your required garnishes.

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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