{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Carrot and Parsnip Burgers


(Will make 4 burgers)

224g (8oz.) Carrots
224g (8oz.) Parsnips
2 Shallots or one small onion
1 Large Clove garlic
3 Tablespoons Crème Fraiche
2 Eggs
3 tablespoons Strong Cheddar (or Dubliner)
1 bunch coriander roughly chopped.
1 tablespoon Flour
Salt and pepper
4 Burger Buns

Scrub the carrots and parsnips and grate them coarsely or put through the coarse grater of a food processor.
Tip these into a bowl and then grate or finely chop the shallot and garlic and add in.
Grate the cheese and add, beat up the crème fraiche with the eggs and flour and add these with the chopped coriander, a generous grating of pepper and a sprinkle of salt.
Mix well together, and form into four patties.
Heat some sunflower oil in a non-stick pan and fry the patties in this.
Cook for about four minutes on one side until brown and they start to firm up.
(Don’t move them too much, just slide on the pan to make sure they are not sticking)
Turn carefully and brown for another four minutes on the other side.
(if they fall apart a little in the turning just push together into a patty shape again.)

Now toast the buns as you would for a hamburger and put a vegetable patty on each one- garnish as you would a hamburger, with lettuce, tomato, cheese or chutney.

These a a great way to get children to enjoy vegetables and adults enjoy them too.




January 19, 2010 02:50 PM | 0 Comments
  Martin Dwyer
Consultant Chef