Carrot, cumin and peanut butter burgers

Carrot, cumin and peanut butter burgers recipe

1 rating

Not just for spreading on bagels and toast, peanut butter is a very versatile storecupboard ingredient that can be used in plenty of dishes. These crisp, spiced carrot burgers are held together by creamy butterbeans and peanut butter and can be made in advance for an easy vegetarian (and vegan!) meal that doesn't break the bank. See method

  • Serves 4 (makes 4)
  • 15 mins to prepare, 20 mins to cook plus chilling
  • 587 calories / serving
  • Freezable

Ingredients

  • 3 tbsp vegetable oil
  • 500g carrots, grated
  • 3 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 210g tin butter beans, drained
  • 4 tbsp crunchy peanut butter
  • 1 lime, zested, plus 1 tbsp juice
  • 2 tbsp self-raising flour
  • 1 large red onion, sliced
  • 2 tsp demerara sugar
  • 2 tbsp red wine vinegar
  • 3 tbsp natural breadcrumbs
  • 1 medium avocado, thinly sliced
  • 4 crusty white rolls, halved
  • 4 round lettuce leaves
  • 2 medium vine tomatoes, sliced

Each serving contains

  • Energy

    2455kj
    587kcal
    29%
  • Fat

    26g 36%
  • Saturates

    4g 22%
  • Sugars

    18g 20%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 74.2g Protein 16g Fibre 11.4g

Method

  1. Heat ½ tbsp of the oil in a large lidded pan over a medium heat. Fry the carrots for 10 mins, then add the garlic and cumin seeds and fry for 1 min more.
  2. Put the beans, peanut butter, lime zest and flour in a food processor. Season and blitz until smooth. Add half the carrot, pulse briefly, then add the rest and pulse to combine. Be careful not to blend too much or the mix will be too wet. Chill for 30 mins to firm up.
  3. Meanwhile, wipe the frying pan with kitchen paper, then heat ½ tbsp oil over a low heat. Add the onion and a pinch of salt, cover and fry for 7-8 mins, stirring occasionally, until softened slightly. Remove the lid, add the sugar and vinegar and increase the heat to high; simmer vigorously, uncovered, for 3 mins. Transfer to a bowl.
  4. Put the breadcrumbs on a small plate. Divide the chilled carrot mix into 4 and, with damp hands, shape into patties about 2.5cm thick. Roll in the breadcrumbs to coat.
  5. Wipe out the frying pan and heat the remaining oil over a low heat. Fry the burgers for 9-10 mins until golden brown and crisp, turning halfway. Toss the avocado with the lime juice. Serve the burgers in the rolls with the lettuce, tomato, avocado and onions.

Freezing and defrosting guidelines (uncooked burgers only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

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