Veggie Burger - Step by Step
A healthy burger that doesn't compromise on taste, this is the kind of burger that you would have happily without missing the meat!! ;)
Heat the oil, add the onions and fry for a minute, add ginger and garlic pastes. Then add the green pepper, chopped green chilli and sweet corn. Stir-fry for a couple of minutes. Add the grated carrots, stir them in and turn off the heat. The veggies need to be a bit on the crisp side, not mushy.
Once the veggies have cooled slightly, put them in a processor. Add the quick oats, all the spices, lemon juice and salt. Pulse a few times to combine. Add the black beans and again pulse a few times. You don't want a smooth paste, just pulse enough times to combine everything nicely, the mixture should be chunky.
Remove from the processor into a bowl. Add the mashed potatoes and chopped coriander and mix, and then add the beaten egg. Mix it in, and slowly sprinkle the breadcrumbs a tablespoon at a time. Stop adding breadcrumbs when the mixture becomes easy to shape into patties. You might need more or less than 4 tbsp. depending on how moist your mixture is so adjust accordingly.
For vegetarian version, you can omit the egg. Although the patties will not be as fluffy and light without it, they will still be very yummy! :)
Shape the patties and place them on a plate, cover with cling film. Refrigerate for about an hour or two. You can even freeze them at this point, just wrap each one individually and freeze until you require them.
PIC 1: This is how the patties should look
PICS 2 and 3: When ready to cook them, heat some oil in a pan and shallow or deep fry the patties on both sides until nice and golden. For an extra crispy touch, press the patties gently one at a time on both sides in breadcrumbs, the crumbs will stick to the patties, dust off any excess crumbs before frying.
Drain and blot them well, then sandwich each patty in a lightly toasted burger bun with some salad/tomatoes/onions/mayonnaise...whatever combination you want.