So far this spring, the weather has been holding – the sun has been shining, and the only cloud in the sky is made from volcanic ash. With that in mind, here is another recipe for the barbeque. This week it’s vegetarian – barbeques are brilliant fun and there’s no reason why vegetarians can’t join in. Most people instinctively think of barbequing as being mainly a way of preparing meat, but courgettes and aubergines sliced thinly will cook just as well as steaks, and mushrooms and cherry tomatoes make just as tasty kebab ingredients as chicken or lamb.
Brilliant Veggie Burgers
Ingredients
1 medium onion
1 large leek
1 garlic clove
2 medium carrots
2 courgettes
1 small tin sweetcorn
4 oz breadcrumbs
2 eggs
2 tsb ground cumin
2 tsb ground paprika
lots of salt and pepper
Method
- Chop the onion and leek finely and wash the leek in a colander thoroughly to get rid of any loose bits of dirt. Fry gently in olive oil for 5 mins. Crush in the garlic and fry for another 5 mins.
- Meanwhile, grate the onion and courgette. Add to the pan and fry for a further 10 mins.
- When everything is soft, add the sweetcorn and seasoning. Stir well to combine and take off the heat and leave to cool for a while.
- Mix in the breadcrumbs and egg with your hands and shape into patties. You should have enough for 6 large burgers.
- Fry on five mins for each side.
For convenience in a caravan, it’s best to make this all in advance at home (including the frying) and chill them - they’ll keep well for a couple of days this way. Then, when you’re ready to eat, pop them on the barbeque to heat through and absorb the smoky flavour. They are best served on crusty baps with tomatoes, lettuce and lots of ketchup and mayo.
Tags: BBQ, cooking, veggie burger
