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| Burger and chips... a children's favourite! |
Usually we make veggie burgers with some sort of beans or grain like rice flakes, oats or quinoa, but it' also good to have a burger recipe for days when you're not eating grains (like Ekadasi) or if you are cooking gluten free. I made these variations on the veggieburger using mozzarella cheese and I must say they have a great texture; crispy outside and soft inside- and refreshingly free of potato. They hold together very well too. Having just acquired a deep-fryer, I couldn't resist serving them with chips made from our organic home-grown potatoes; as you can see if you look closely at the picture above, I don't peel them. The quantities given below make seven good-sized burgers:
1 large courgette
230g vegetarian mozarella cheese (drained weight)
100g ground almonds
a handful or two of buckwheat flour to bind
turmeric powder (haldi), seasalt and black pepper to taste
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| This is the sort of consistency you need the mix to be for shaping. |
