By 2015-06-23 InFood, Recipes

Courgette, carrot and parsnip burgers

Recipe || A friend told me the other day that my barbecuing makes me look like a caveman because I never talk about recipes for the veggies out there. So just to prove that I am a modern man, here is a great veggie burger/patty recipe for you to try.

100ml Greek yoghurt
2 tablespoons finely chopped chives
Grated zest of a lemon
1 teaspoon lemon Juice

Salt and pepper to taste
Good extra-virgin olive oil
1 medium onion chopped finely
3 cloves of garlic minced
2 medium courgette, trimmed and coarsely grated
2 medium carrots, trimmed, peeled and coarsely grated
1 medium parsnip, trimmed, peeled and coarsely grated
2 large eggs, beaten
100gm Cheddar cheese
4-6 tablespoons plain flour
3 tablespoons of chives

In a bowl blend the sauce ingredients together, adding salt and pepper to taste.

In a non-stick frying pan over a medium heat add and warm two tablespoons of olive oil. Add the onion and garlic and cook it until it just starts to brown. This should take 4 to 5min and you should frequently stir. Now add the courgette, carrots and parsnip and cook until tender and crisp. Transfer this mixture to a bowl for up to 15min and let cool. Stir in the eggs, cheese, three-quarters of the flour, chives, salt and pepper to taste. If the mixture seems loose, keep adding flour gradually.

Pre-heat your barbecue to a medium heat (200°C) and best results are achieved using a griddle.

Warm 3 tablespoons oil on the griddle. Working in batches, ladle ¼ cup of the burger mixture onto the griddle. Flattening each gently with the back of the spoon into 3 inch diameter patties. Cook over a direct medium heat with the lid of the BBQ closed until the burgers are browned, about 4min, carefully turning once. Repeat with any remaining courgette mixture, adding 1 or 2 teaspoons oil to the griddle for each new batch. Serve the patties with a nice green salad and the sauce over the top or on the side.

This makes a lovely, light lunch or snack, or alternatively it can be served as a side dish. When we had this recently, we had a lovely glass of Quinta dos Vales Selecta Rosé to go with it. Enjoy!

Article supplied by Chris Winstanley from Moveison outdoor living store near Lagos

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