by Anna Jones. delicious carrot tofu veggie burgers be fried, baked barbecued. serving 677kcal, 12g protein, 48g carbohydrate (of 11g sugars), 46g fat (of .
400g tin chickpeas beans as borlotti, kidney butterbeans, drained rinsed: 400g tin chickpeas beans as borlotti, kidney butterbeans, drained rinsed; 300g/10½oz cooked .
First, firm the tofu. Wrap block a double sheet kitchen paper, place plate top weigh with weight (such a tin tomatoes); put the fridge at 1 hour.
Add patties fry 4-5 mins each side golden hot through. Place small handful rocket each burger bun. Top the tomato slices, burgers, then avocado. Add dollop coconut yogurt burger sauce your choice. Serve the carrot cucumber salad alongside.
Method. a food processor, whizz chickpeas, lemon zest, lemon juice, cumin, the coriander, egg some seasoning. Scrape a bowl mix 80g the breadcrumbs the diced onions.
Method. Heat 1-2 tablespoons the olive oil a pan a medium-low heat fry onions 15 minutes, stirring frequently, until are softened golden-brown.
Method. Heat 1 tbsp the oil a frying pan a medium heat cook garlic, onion, courgette, carrot, mushrooms parsley a seasoning 8 mins, stirring regularly, soft.
Drain chickpeas sweetcorn, tip a food processor. Pick coriander leaves, adding the leaves all stalks the processor.
Meanwhile the veggie burgers. Heat 1 tablespoon the oil a pan a medium heat. Add onion cook 3-5 minutes, soft golden. Reduce heat low, add garlic cook 1 minute soft. Remove the heat set aside. Step 4 Tip black beans the bowl a food processor pulse a .
800g/1lb 12oz large potatoes, cut 8 wedges: 800g/1lb 12oz large potatoes, cut 8 wedges; 2 tbsp vegetable oil, 2 tsp: 2 tbsp vegetable oil, 2 tsp; ½ tsp paprika .
Veggie burger recipes - BBC Food
