Carrot burger with sweet potato fries
A delicious and easy recipe for King's Day (for example) or if you want to skip meat for once. It freezes well, so make the recipe exactly as it is written below, then you will always have some on hand. You can also make a smaller version of this and serve it as falafel.
Preparation
- Preheat the oven to 175C and line a baking tray with parchment paper
- Put the flaxseed in a small bowl, together with 3 tablespoons of water and set aside. Grate the carrot. Peel and finely chop the garlic.
Put the chickpeas in a large bowl, together with the garlic, spices, salt and pepper. Mash this with a potato masher. (You can also do this with a food processor, but make sure you do not mash the chickpeas too finely, otherwise the burgers will fall apart).
Add the flax egg, the grated carrot and breadcrumbs here and mix everything well with a wooden spoon or your hands.
Put the bowl in the refrigerator for about 30 minutes. - Spread the cut sweet potato fries over the baking tray, pour some oil over them, sprinkle with salt, pepper and cumin and mix with your fingers. Put the baking tray in the oven.
- Meanwhile, make the burger sauce (recipe follows). Cut the pink/red onion into thin rings and put them in a bowl with hot water (this takes the sharpness out of the onion).
- Heat oil in a pan and divide the vegetable mix into 8 burgers. If you do not use them all, you can freeze the remaining burgers.
Fry them 4 at a time for about 2-3 minutes on each side until golden brown and let them drain on a piece of kitchen paper. If necessary, keep them warm in the oven or put them back in the pan with the heat off.
Check the fries and shake them around if necessary.
Let the onion rings drain. - Cut the buns in half and place them on a plate. Put a leaf of lettuce on each half, then the burger, the sauce (or another topping of your choice), the onion rings, slices of tomato and cucumber.
- Enjoy
