If you’re looking for a veggie burger that tastes seriously good AND holds together on a BBQ, without falling apart, then please look no further. This one is an absolute winner!
HELPFUL NOTE: In the recipe, we’ve specified 250g broad beans and 150g peas, but you can totally mix this up as long as the overall quantity is around 350g.
Ingredients:
- 400g potatoes, peeled and diced
- 250g broad beans, podded, blanched and shelled (you want the greenest part of the beans only)
- 150g peas – ideally fresh from the garden, if not, frozen is fine
- 100g halloumi, grated
- 50g plain flour
- 40g stale breadcrumbs
- 1 egg, beaten
- 3 cloves garlic, peeled & finely chopped
- 1 sprig garden mint leaves
- 2 tbsp olive oil
- 1 tsp cumin seeds
- generous pinch sea salt and black pepper
Method
- Toast the cumin seeds in a dry non-stick frying pan over a medium heat for 2 mins. Then grind the toasted seeds with a pestle and mortar.
- Bring a pan of water to the boil and add the potatoes. Cook for approx 15 mins until they are almost cooked through.
- Add the peas and broad beans to the pan with the potatoes and cook for a further 3 mins.
- Drain the potatoes, peas & beans, then put them into a mixing bowl along with the oil, cumin, garlic and salt and pepper
- Lightly mash the potato mixture, leaving some chunks
- Add the breadcrumbs, egg, mint and halloumi. Stir together well.
- Sieve the flour onto a dinner plate or chopping board
- Once the potato mix is cool enough, shape into individual burgers/patties and dip each side into the flour
- Lay the burgers on greaseproof paper, on top of a plate, so that you can put them into the fridge for 30 mins before cooking
- Either grill on the BBQ or fry in a pan with a little olive oil until golden brown on both sides.