Squash and Parsnip Veggie burgers

MAINS

Budget: small

Easy on tummy: extremely

Preparation: 15 min  ›  Resting time: leave in fridge overnight

Cook: 10-15 min 

gluten-free, dairy-free, suitable for vegetarians

This recipe is the creation of my friend Charlotte - it is absolutely delicious and a great option for vegetarians. I have yet to cook it myself, so patience for the images!  

Ingredients:

• 1 tsp cumin
• 75g almonds, soaked in water
• 1 medium parsnip
• 1 courgette
• 1/4 butternut squash
• 2 carrots
• handful of spinach
• bunch of parsley
• 1 egg
• 2 tbsp rice flour

Method of preparation:

Chop the courgette, squash and parsnip, cover in a bit of sunflower oil  and roast them in the oven for 25 mins. 

Blend the roasted veggies with the soaked almonds and place them in a large bowl. Grate the two carrots, chop the spinach and parsley in fine pieces, and add to the mix. Add the cumin, beaten egg, rice flour. Mix really well and leave in the fridge overnight.

The mix should be set the next day so now you can start forming your burgers. Place them on a flat pan on a medium heat and cook until outside is slightly crispy.

Happy barbeque!