Simply Vegtastic Burgers

Week two of my parent's and children's food group, and it was time for some veggie burger action. I have eaten these twice this week, and have frozen some more for a later date, not that they take 5 minutes to knock together. I actually love them, and may have to marry them. I really don't think I'm going to beat value for money on any other dishes I come up with for the course either, these are so cheap and tasty it's unreal. And they're deceptively filling too.

Remember the challenge is that these can be made with very little equipment and absolutely no cooking appliances used during preparation, so I will put the recipe as I made it for the parents up, and add in some adaptations if you aren't making these in a computer room or whilst camping in the middle of nowhere and actually have the use of a plug socket or sink.

If you only ever try one of my recipes, make it this one. I defy you not to like it's simplicity, value for money, taste or speed at which it's ready. Go on, prove me wrong...

Vegtastic Burgers Of Joy

Makes 6 burgers

Forked & Dried Coriander

1/2 can chickpeas, drained

1/2 large courgette

1/2 large carrot

1 tsp dried coriander, or a handful of fresh, finely chopped

1/2 lemon

1 egg

1/3 pack of feta cheese

salt & pepper

Processed & Fresh Coriander

1. In a bowl, squeeze the juice of the lemon over your chickpeas and mash them with a fork. Or toss them in a food processor and whizz for about 10 seconds. One is definitely easier than the other, but I actually think the rough fork method holds together better.
2. Grate your carrot and courgette in to the chickpea mix, stir to incorporate. Season with salt, pepper and coriander. For a less wet mixture, wrap your grated courgette in a clean tea towel and squeeze out any extra moisture.
3. Crumble your cheese into the mixture and combine well. Crack in the egg and thoroughly incorporate.
4. Take a handful of your mixture and form into a palm sized burger patty. Repeat until you have used all of your mixture.
5. This is quite a wet mix, and to prevent your burgers disintegrating when cooking, pop them in the fridge for at least an hour before cooking.
6. I like to fry mine in a tsp of ghee, you may recoil at the thought of so much fat, but I say boo! It's a natural butter, adds flavour and is much better for you than any horrible marge mixes. So there! They take around 3-4 minutes on each side if you flatten them with the back of a spatula. If you're grilling them, be sure to lay down some tin foil or pop them on a baking tray, otherwise they will fall through your rack.
7. Eat them. Oh, I could eat them again right now. My stomach is gurgling at the memory. Shhh...belly...soon...soon.

There you have it. I told you they were easy.

With Cauliflower Not Cheese & Wilted Chard

With Mixed Leaf Salad & Tear & Share Garlic Bread