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Roasted Vegetable Burgers

Roasted vegie burgers servedThis is a brilliant way of using the leftover vegetables from a roast  dinner, in fact, these burgers are so good, I’d prepare them especially to serve as a vegetarian option at a BBQ. Don’t  limit yourself  by the vegetables I used, I had a mix of potatoes, carrots, pumpkin, parsnips and sweet potato that had been roasted with garlic and dried herbs. You could also include spinach, red capsicum, mashed chick peas, lentils and so on, just be mindful that the mix needs to be stiff.

3 cups leftover cold roasted vegetables,

1/2 cob corn kernels

1/2 zucchini coarsely grated

2/3 cup plain flour

1 teaspoon bicarbonate soda

60g sharp cheese, grated

6 spring onion, sliced

2 eggs

Sea salt and pepper

Heat the oven to 180C.

Roughly mash the cooked vegetables. Mix in the remainder of the ingredients and season to taste. You should have a fairly stiff mix. If the mixture is too dry to integrate all the ingredients, add 1/4 cup milk or yoghurt.

Heat some grapeseed oil in a pan. Drop large spoonfuls of burger mix into the pan and cook until well browned, turning once. Transfer the burgers from the pan to an oven tray and bake for 10 minutes to ensure they are cooked in the middle.

This amount makes 10 good sized burgers.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

7 comments on “Roasted Vegetable Burgers

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  4. marymtf
    October 28, 2012

    I’ve had a go at making this dish and I think it’s the roasted vegetables that make the difference. What a clever idea.

    Like

    • ladyredspecs
      October 29, 2012

      Glad you enjoyed them, roasting intensifies flavour, that’s for sure 🙂

      Like

  5. ladyredspecs
    October 26, 2012

    Well, because they are thick they will be a bit rubbery without some sort of raising agent, you could use SR flour instead. I guess you’ll have to rust my experience on that one!

    Like

  6. marymtf
    October 26, 2012

    Yum, but why the bicarb of soda? I have never come across that before except in cakes that use plain (non rising) flour.

    Like

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This entry was posted on October 25, 2012 by in Breakfast and Brunch, Food, Light Savoury Dishes, Main Meals, Vegetarian and tagged , , .
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