Lemon and herb veggie burgers

Lemon and herb veggie burgers

Ingredients

makes 6
  • •1 400g can cannellini beans, drained and rinsed
  • •1 medium carrot
  • •1 small courgette
  • •1 garlic clove, minced
  • •Juice of 1 lemon
  • •Zest of ½ lemon
  • •1 tbsp olive oil
  • •1 tsp Dijon mustard
  • •40g oats
  • •2 tbsp sunflower seeds
  • •2 tbsp fresh parsley, finely chopped
  • •1 tbsp dill or mint leaves, finely chopped
  • •½ tsp dried oregano
  • •½ tsp sea salt

Directions

Cooking mode
  1. 1. Preheat the oven to 190°C. Prepare a baking tray.
  2. 2. Grate the carrot and courgette, then squeeze out excess moisture using a tea towel.
  3. 3. Place the beans in a large bowl and mash well with a fork. Add the grated vegetables, garlic, lemon juice and zest, olive oil, mustard, oats, seeds, herbs and salt. Combine well and shape into 6 patties. Bake for 25–30 minutes, until crispy, flipping halfway.
  4. 4. If freezing, slightly underbake the burgers. Freeze flat and then transfer to an airtight container.
Baker Beanie Author

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