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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fancy name to using left over vegies Ingredients:
750g or about 6 medium floury or all purpose potatoes |
3 spring onions |
1/4 cup cooked cabbage |
olive oil |
ground rock salt & black peppercorns |
2 tablespoons lemon juice |
1 cup parsley or coriander leaves |
2 fresh chilli (optional) |
1 large carrot & zucchini grated |
1/2 cup grated tasty cheddar cheese |
1 tablespoon mild indian style curry paste or powder |
2 eggs |
3/4 cup dried breadcrumbs |
Directions:
1. Peel the potatoes with the peeler and roughly chop. Place into 1 Litre Jug, sprinkle with water, cover and cook 12 minutes on High (800 watts) or until the potatoes are very tender. Mash and set aside to cool. Shred the cabbage; very finely chop the spring onions, parsley and chilli. Grate the zucchini and carrot.
2. Heat about 1 tablespoon oil in fry pan, cook the spring onions, chilli and curry paste for 1 minute. Add the carrot and zucchini, cook 2 minutes. Add the lemon juice and cabbage, stir well. Cover and cook 8 minutes or until vegies are very soft. Set aside to cool. Place the mash potato, cooled vegies, parsley, eggs and breadcrumbs into large Bowl. Add salt and pepper to taste. Mix well.
3. To shape burgers, divide mix into equal portion gently press to form a smooth patty. Put in fridge covered until firm to touch. Heat frypan drizzle the patties with olive oil. Cook 4-5 minutes each side, carefully turning 2-3 times great with salad or vegies and gravy or as a burger.
4. Alternately mash any left over vegetables with a couple of eggs then drop a small amount shaped like a burger onto a lightly oiled frypan cook until browned
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