Carrot burgers with apple pickle
By Liz Earle GF DF V
Makes 10 | Prep 20 mins | Cook 20 mins | Calories 275 (per serving)1 tsp caraway seeds
1kg (2lb 2oz) carrots, peeled, half
roughly grated, half chopped
400g (14oz) tinned butterbeans, drained, rinsed
2 garlic cloves, peeled, roughly chopped
1 apple, roughly chopped
1 tbsp ground flaxseeds
sea salt and freshly ground black pepper
1 free-range egg, lightly beaten
1 tbsp olive or rapeseed oil, for frying
toasted gluten-free bread rolls, to serve
FOR THE APPLE PICKLE
2 eating apples, finely sliced
1 tbsp apple cider vinegar
5cm (2in) piece of ginger, peeled, finely chopped
sea salt and freshly ground black pepper
a handful of flat-leaf parsley leaves, finely chopped1 Put the caraway seeds into a food processor and blitz until
crushed, then add the chopped carrots, butterbeans, garlic,
apple and flaxseeds and season well. Whizz until well
mixed, add the egg and mix again, then tip out into a bowl
and mix in the grated carrot.
2 Divide into 10 large balls, roll and then sit them on a
baking sheet lined with greaseproof paper. Put in the
fridge to chill for 20 minutes.
3 To make the apple pickle, put the apple, vinegar and ginger
into a bowl, season well and stir. Taste and adjust the
seasoning if necessary, then stir in the parsley and put to
one side.
4 Remove the carrot balls from the fridge, pat them down
with the flat of your hand to make the burgers. Heat the
olive oil in a large non-stick frying pan and put in a few
burgers at a time. Cook on a low heat until the undersides
are golden – this will take about 10 minutes, so don’t cook
on a high heat or they’ll burn. When they feel a bit more
stable, with a spatula carefully turn them over and cook
the other side for about the same time. Continue cooking
all the burgers (you can freeze any leftover ones).
5 Serve sandwiched in toasted rolls with some apple pickle.Total fat Saturated Salt Sugar Protein
2.8g 0.5g 0.5g 12 .7g 9g