Curried Vegetable Burgers Recipe

My sister in law is a vegetarian, and I found a basic recipe for vegetable burgers in an old book. As I love curries and well-flavoured foods in general I decided to play around with the initial recipe a little.

I eventually came up with this recipe. Though I typically add 2 finely-minced chillies in my version, my sister in law does not really like hot spices. As a result, the recipe had to be toned down just a little. What I eventually ended up with was the recipe given below. It's a great-tasting vegetarian burger and brilliant for barbecues.

Curried Vegetable Burgers

Serves: 3-4

Ingredients:

450g (1 lb) potatoes, scrubbed clean but not peeled
1 egg yolk
1 onion, chopped
2 tbsp oil (plus more for frying)
1 garlic clove, crushed
2 slim leeks, finely chopped
1 celery stick, finely chopped
2 carrots, finely chopped
2 tsp curry powder
2 tbsp fresh parsley, chopped
milk
fresh breadcrumbs, for coating
salt and freshly-ground black pepper, to taste

Method:

Bring a pan of salted water to a boil, add the potatoes and boil for about 25 minutes or until tender. Drain and set aside to cool. When the potatoes are cool enough to handle, peel and mash in a bowl with the egg yolk.

In the meantime, heat the oil in a pan. Add the onion and fry gently for about 5 minutes or until soft but not coloured. Add the garlic, leeks, celery and carrots and continue to cook, stirring occasionally, until the vegetables are tender. Scatter over the curry powder and stir to combine then cook the mixture for 1 minute more.

Mix the curried vegetables into the potatoes with the parsley. Add a little milk if the resultant mixture seems too dry. Season to taste then divide into 6 or 8 pieces. Shape these into flattened cakes and coat the cakes with the breadcrumbs.

Heat oil in a pan, add the patties and fry for about 3 minutes per side, or until golden brown and warmed through.

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