Homemade Zucchini, Sweet Potato & Carrot Sweet Curry Burgers

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I LOVE a good veggie burger – though it’s hard to find. Most are too dry, require some kind of sauce, and can get a bit pricey.
I always thought that making homemade burgers were “a lot of work” – and though it was a fair amount of work (maybe an hour tops), the work paid off! I’m 9 burgers richer – and as most often the case, home made prevails!

Homemade Zucchini, Sweet Potato & Carrot Sweet Curry Burgers
Ingredients

  • 1/2 tsp cayenne
  • 1/2 tsp chilli flakes
  • 2 tbsp curry powder
  • Dash of cumin
  • 1 tsp turmeric
  • Cracked black pepper
  • Garlic & salt to taste
  • 1/4 cup flour
  • 1/4 breadcrumbs (I used spelt)
  • 1/2 tsp baking powder
  • 3 tbsp corn starch
  • 1/2 a large sweet potato or 1 small
  • 2 small-medium zucchinis, grated
  • 1 small-medium carrot, grated

To Cook

  • Oil to coat the pan.
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Instructions

  1. Get a colander/strainer (the finer the better!), or a bowl, and grate your zucchini into it. Now – PRESSSS the water out of that zucchini – give it a really good press. You can use your hands or a cheese cloth if you’ve got it. I used a fine wire strainer so I could really give it a good push without worry of losing some of the grated zucchini.Β Once you cannot get very much liquid out anymore, add a bit of salt (1 tsp max), and set aside for 30 minutes (or more).
  2. Once it’s been 30 minutes…Peel, chop and boil your sweet potatoes in a large pot until you can “fork” through them. I cut my sweet potatoes into fairly small pieces (1/2 a sweet potato into about 8-10 pieces), so it didn’t take very long (if I recall it was about 20 minutes max).
  3. While that’s going on, get a large bowl ready, and then grate your carrot and into the large bowl.
  4. Once you can “fork” through the sweet potatoes, drain the water and mash up the potatoes with a fork, making a “grating” motion.
  5. Mix all ingredients into the large bowl (that you just grated the carrot into), and mix it well. Expect to use your hands, so don’t forget to wash up! πŸ˜€
  6. Once everything is fully combined, mixed and “one”, have a taste. Add more spices if desired. Make about lime sized balls.
  7. Place onto lined baking sheet, and form the patties (I did this with a fork – I pushed the fork gently into the middle of the ball, trying my best to apply even pressure.)
  8. Now refrigerate or freeze. If you’re wanting to eat them right away, you can skip the fridge – though as per the original recipe it advises that refrigeration helps the patty soak up oil, which you will need to cook these bad boys. I personally refrigerated the ones I was looking to eat that day for a couple of hours. I froze most of them.

To cook

  1. I personally just added some oil to a pan, fried them for about 5-7 minutes a side, until golden brown.

This recipe yielded 9 burgersΒ if I recall. Plenty to freeze or share with friends! πŸ™‚
Original Recipe found on:Β  http://preetyskitchen.blogspot.ca
Originally posted January 18/16.
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