Okay so I know they don’t look very appealing – but trust me they taste amazing!
They’re super easy to make and are obviously very healthy (bit of a contrast to the cupcakes but balance is key right?)
I served mine with a ton of broccoli but some homemade chips (recipe coming soon!) would complete this meal perfectly.
1/2 red onion, grated
1 carrot, grated
1/2 courgette, grated
1 celery stick, finely chopped
1 large potato, boiled and mashed
2 tablespoons nutritional yeast
1 “egg” (I used flax)
1 vegetable stock cube
1 teaspoon oregano
Salt and Pepper
MAKES 6 VEGETABLE PATTIES.
- Pre-heat your oven to 180.
- Peel and cut the potato, boil for 10-15 minutes then mash until smooth.
- Make your “egg”, if using flax, mix 1 tablespoon of flaxseed to 3 tablespoons of water and leave it for about 5 minutes until it becomes thick.
- Place all the grated veg (onion, carrot, courgette, celery) into the mashed potato. (NOTE: I would recommend squeezing out some of the excess water from the veg before you add it to the potato, I simply took some kitchen towel and squeezed until the towel was soaked through.)
- Add the nooch, stock cube, oregano, “egg” and season to your taste (NOTE: if you don’t like your food too salty don’t add salt as the stock cube makes the mixture salty as it is, however, if you’re like me and you love salt, a pinch more makes these heavenly!)
- Mix everything together thoroughly until all is evenly combined.
- Form ‘patties’ with your hands or a spoon. Depending on size, you should get 6 average burger size patties.
- Place on a greased sheet of tin foil and bake for 25 – 30 minutes (the crispy bits are the best, definitely worth leaving them a bit longer!)