Healthy, veggie and oh so tasty!
Now that sounds like the kinda tag line for a recipe I'd like to try.
No I'm not on a cooking channel, I just want to share this recipe with you.
My family eat loads of meat, but with money being tight and an aim to get healthier, I'm following in the footsteps of a lot of you and trying to cook a few meals a week that are veggie.
These burgers looked amazing on paper at only 226 calories each, and they didn't disappoint in the flesh.
The ingredient that creeped me out the most was the peanut butter. Carrots and peanut butter, peanut butter in a burger....I just couldn't picture it.
It all worked out OK though.
There were only 2 of us eating and the recipe serves 4 so I halved it. Somewhere along the way something got mixed up and the mixture I was left with was very wet.
That wet that I couldn't get it to form.
In the end I just slopped it in the frying pan, and they held together eventually.
If you're making this for 4, and follow the recipe accurately you shouldn't have a burger forming mess on your hands.
Thai Carrot Burgers
226 calories per serving (1 burger).
3 tbsp olive oil
1 bunch spring onions, including the dark green parts, thinly sliced
3 garlic cloves, finely chopped
5cm piece fresh ginger, grated (I used 1 tsp ground ginger)
1 serrano chilli, finely chopped (I used a pinch of red pepper flakes)
8 carrots, grated
1 tsp salt
1 tsp ground coriander
3/4 tsp ground turmeric
1/2 tsp ground cinnamon
2 egg whites
2 tbsp natural peanut butter
Juice of 1/2 lime
25g breadcrumbs, toasted
1.Pre-heat the oven to 190/Gas mark 5.
2. Heat a large lidded sauté pan over a medium heat. Add one tbsp of the oil. When hot, add the spring onions and cook for about 2 mins, until just soft. Add the garlic, ginger and chilli and stir for 30 seconds until fragrant. Stir in the carrots, salt, coriander, turmeric and cinnamon. Cover and cook for 6-8 mins, until the carrots are soft but not mushy.
3. In a mixing bowl, whisk together the egg whites, peanut butter and lime juice. Stir in the carrot mixture and the chopped coriander. Fold in the breadcrumbs. Let the mixture sit for about 10 minutes, allowing the crumbs to absorb some of the liquid. Add seasoning if required, and shape into four patties.
4. In an oven-proof frying pan, heat the remaining two tbsp of oil over a medium-high heat. When hot, add the patties and cook until browned on each side, four to six mins in total. Transfer the pan to the oven and bake for 12 - 15 mins, until the burgers are firm and cooked through.
If you make these let me know what you think.