RECIPE | Vegan carrot, zucchini and sweet potato veggie burgers

Serves: 4

Ingredients:

15ml (1 tbsp) olive oil plus extra for frying and brushing

1 onion, finely chopped

1-2 cloves of garlic, finely chopped

5ml (1 tsp) ground cumin and coriander mix

250ml (1 cup) finely grated carrot

250ml (1 cup) finely grated baby marrow

Salt and freshly ground black pepper

250ml (1 cup) mashed sweet potato or potato (it saves loads of time if you are making for another meal and set aside some for the burgers)

45ml (3 tbsp) mixed seeds

4 brown seed rolls, halved

Fresh rocket

120ml (½ cup) red cabbage pickle/sauerkraut or same amount of grated beetroot

Fresh coriander

Hummus

Method:

1. Preheat the 15ml oil and fry the onion, garlic and spices. Add the carrot and baby marrow. Season generously and set aside.
2. In a bowl combine the onion and veg mix with the sweet potato.
3. Divide mixture into four and shape each into a patty.
4. Gently dip each one in the seeds to coat.
5. Place on a flat tray lined with grease-proof paper and refrigerate for 30 minutes.
6. Preheat 30ml (2 tbsp) of olive oil and fry the patties on one side for five minutes. Reduce the heat, gently turn the burgers and fry for another five minutes. Allow to rest for five minutes.
7. Brush the inside of the halved rolls with olive oil and toast in oven or toaster for a few minutes.
8. Place some rocket on the base of each roll. Top with a ¼ of the red cabbage or beetroot, then a burger patty. Add a dollop of hummus, garnish with some with fresh coriander and top with the other half of the roll.