Burger and Chips - Plant Based and Low Waste
We have so many courgettes here in the garden and I am constantly trying to come up with recipes to use them up.
Burgers: Makes 8
2 cups courgette/zucchini
1 cup of cooked broad beans or 1 tin broad beans
1 small handful fresh mint
1 medium red chilli
1/4 cup oats
1/4 cup gram flour/chickpea flour
1/2 tsp turmeric
1/4 salt & pepper
1 cup flour (I used spelt flour because it is easier to digest and higher in fibre)
1/3 cup water
20 small potatoes or enough for two people
coconut oil and salt
Grate the courgettes into a muslin cloth. Leave rest for 10 minutes and then squeeze all the juice into a bowl.
Feel free to drink the juice!
Peel the potatoes
Potato skins can be reused by sprinkling with salt and pepper and rotting in the oven until crispy.
Boil the potatoes for 15 minutes. You want them cooked but not too soft.
Place the courgettes and carrots into a food processor.
Add the cooked beans
Add the chilli and mint and blend
Transfer the cooked potato to a baking pan.
Squash the potatoes with the palm of your hand.
Sprinkle with salt and oil.
Cook in a preheated oven at 220c or 420f for 30 minutes.
Transfer the burger mix to a bowl. Add the spices and mix
Add the gram flour and oats and mix thoroughly.