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Moroccan veggie burger
- PUBLISHED: Sat 14 Nov 2015, 8:03 PM UPDATED: Sat 14 Nov 2015, 10:50 PM
Serves: 4
Ingredients
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Veggie patty 4 pc
Flour, plain 150 gm
Burger bun, multi-grain 4 pc
Carrot, peeled, grated 150 gm
Beetroot, peeled, grated 150 gm
Cucumber, grated, strained 100 gm
Mint yoghurt 150 ml
For veggie patty:
Potato, cut into 1 cm cubes, par boiled 200 gm
Pumpkin, cut into 1cm cubes, par boiled 250 gm
Peas, par boiled 100 gm
Chickpea, canned, strained 100 gm
Moroccan tagine spice 20 gm
Onion, brown, finely diced 50 gm
Garlic, crushed 20 gm
Coriander, chopped 20 gm
Parsley, chopped 20 gm
Olive oil 30 ml
Sea salt to taste
White pepper, cracked to taste
For mint yoghurt:
Yoghurt 125 ml
Mint, chopped 20 gm
Lemon juice 5 ml
Garlic, crushed 2 gm
Sea salt 1 gm
Method
For the mint yoghurt, combine all ingredients in a medium-sized mixing bowl.
For the veggie patty: heat the olive oil and sweat the onions and garlic in a large heavy-based pan.
Add the Moroccan spice and cook for 2 minutes on medium heat.
Add the potato, pumpkin, peas and chickpea. Cook for 5 minutes or till vegetables are soft.
Add the coriander and parsley and season to taste with salt and pepper.
Place the mixture on a flat tray and chill. Divide the mixture into four and shape into 4cm thick rounds.
Dust the patties with the flour and pan-fry in olive oil until golden brown on both sides. Cook for 4 more minutes in the oven at 180°C.
Remove from the oven and rest for 3 minutes on paper towel.
To serve, cut the burger buns in half and toast with the cut side down.
On the bottom half of each bun, divide and arrange the carrot, beetroot and cucumber, followed by the burger patty.
Drizzle the mint yoghurt on top. Cover with the other half of the bun.
Serve immediately with a side of green salad.