Tropical Vege Burger
Burgers might be one of my most loved things to eat. They are always so satisfying and comforting. You’ve got to try this! These patties are so simple to make and delicious, and they freeze really well too.
serves 4/makes about 12 patties
What you need
For the patties
1 large sweet potato
300g of pumpkin
2 large waxy potatoes
Head of brocolli
1 spanish onion
2 garlic cloves
Sea salt and pepper to taste
Coconut oil for frying
for the coleslaw
2 carrots, grated
1/4 of a cabbage, finely sliced
1/2 cup of veganaise
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
for the rest
Damona mozzarella (my favourite vegan cheese brand and make in Melbourne)
Hamburger buns (I used gluten free seeded buns from Gluten free 4U for anyone who lives in Melbourne)
What to do
for the patties
Roughly peel and chop all the vegetable and place then in a big pot. Fill with water to cover and boil until the vegetables are soft. Drain the water and roughly mash the veggies, making sure you don't over mash, otherwise your patties won't hold together well. Season to taste and shape into rounds, roll around in a plate of bread crumbs and shape into patties.
Add some coconut oil to a heavy based pan, and cook on medium heat until your patties are golden brown on both sides. Place them under a low grill to keep warm while you cook up the rest. This will also help them to get extra crispy on the outside.
for the coleslaw
Put all ingredients in a bowl and mix well to combine.
Butter both sides of your bun with a bit of coconut oil and cook under the grill for a minute or two. Then whack your burger together in your favourite stacking order.
Shove it in your face and enjoy!