Veggie burger

Makes 8 large burgers.

(Preparation time 30-40 minutes, cooking time 15-20 minutes).

Ingredients:

• ½ kg cooked potato, mashed
• ½ cup cooked rice (use brown rice for extra fibre)
• 45g of gluten free bread crumbs
• 1 medium carrot (grated)
• ½ small zucchini (grated)
• 2 tbs shaved parmesan cheese (optional)
• 2 tbs fresh continental parsley
• 1 tbs fresh coriander
• 8g Grated ginger
• 1 egg
• 1 Tlb soy sauce (gluten free)

Methods:

• Peel and steam potatoes until very soft.Mash potato and leave to the side or place in the fridge to cool down
• Boil/steam rice and allow to cool (cool in the fridge for faster results)
• Wash and finely chop fresh coriander and parsley
• Grate carrot and zucchini and remove any excess liquid
• Once potato and rice has cooled down, place into a bowl with all ingredients.
• Roll burgers into balls

• Spray or drizzle olive oil into a pan or on a BBQ plate. Heat oiled pan/BBQ plate first before placing burgers.
• Once burgers are in the pan/on BBQ plate, allow them to cook for approximately 5 minutes before gently flattening burgers slightly.
• Cook burgers on low-medium heat for approximately 15 minutes and only turn them once.

Hint: Allow burgers to brown thoroughly on one side before turning. Turning burgers often will cause them to fall apart.

For a vegan option, replace egg with 2 tablespoons of olive oil and remove parmesan cheese.