Veggie Burgers

Name: Veggie Burgers
Yield: Makes 12 burgers
Ingredients: 1 chilli, roughly chopped; 80 g coriander, stalks and all; 35 g ginger, peeled and roughly chopped; 2 tablespoons olive oil; 150 g puy lentils; 100 g brown rice; 700 ml water; 4 garlic cloves, peeled; 100 g black beans (or 180g cooked weight); 100 g red lentils; 1 red onion peeled, halved and finely sliced; 1 white onion peeled, halved and finely sliced; 1 carrot, peeled and grated; ½ sweet potato, peeled and grated; 2 teaspoons ground coriander; 1 tablespoon paprika; 1 tablespoon ground fenugreek; 1 raw beetroot, peeled and grated; 2 teaspoons salt; 2 teaspoons sugar; 2 teaspoons mixed herbs; 2 teaspoons turmeric; 300 ml vegetable oil for shallow frying; 40 g basil, stalks removed, leaves chopped; juice and zest of 3 limes; 400 g oats; 2 teaspoons cracked black pepper; 2 corn on cobs, kernels sliced off (or 175g tinned corn)

Preparation info

Makes
12
burgers

Difficulty
Medium

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

This recipe has been the toughest recipe yet to convert to household measures: we make batches of 160 at a time in the café and then freeze them down, defrosting what we need each day. Finally we have mastered this recipe to make 12, and they taste exactly the same as the ones on our menu. I hope you enjoy!