Hello everybody, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Butternut squash veggie burgers. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash veggie burgers Recipe. small butternut squash, halved and seeds removed. Scoop squash flesh into a small bowl and mash lightly.
You can cook Butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Butternut squash veggie burgers
- You need 1/2 of butternut squash.
- Prepare 2 tsp of fresh or frozen peas.
- It’s 2 tsp of fresh or frozen sweetcorn.
- Take 1 tsp of butternut squash seeds.
- It’s 1 tsp of sunflower seeds.
- Make ready 2 tbsp of oats (can be omitted if needed).
- It’s 1 tbsp of fresh or frozen coriander.
- You need 1 of egg.
- Make ready 75 g of cooked rice (overcook slightly to ensure rice is sticky).
- Make ready 1 tbsp of oil.
- Take 1 tsp of ground cumin.
- You need 30 g of raisins (optional but delicious).
- Prepare of Salt and pepper to season.
These amazing butternut squash and lentil patties are the perfect veggie burger.They can be served as appetizers, a side or on top of salads for protein!I love homemade veggie burgers and these Acorn Squash Veggie Burgers are my latest creation.Well actually, they were created by my husband, Marcus.
Butternut squash veggie burgers instructions
- Roast butternut squash. Cut in half lengthways and pop onto an oven tray into an oven at 180C for approximately 30 minutes until the skin is browning. Cool. Remove seeds and set aside..
- In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside..
- Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season..
- Add frozen peas, sweetcorn, spinach and coriander if using to pan. Either switch off and allow remaining heat to defrost veg or keep on lowest heat setting and watch carefully..
- In the meantime roughly cube then mash the butternut squash..
- Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine..
- Crack the egg and whisk lightly in a separate bowl..
- Form patties with mixture. Dip in egg and place into a frying pan just lightly covered in oil to prevent sticking. Cook on one side at a low temperature for 10-15 minutes until golden brown and then flip over for 10 minutes..
- Alternatively, pop into a warm oven at 190C for 30 minutes. Serve warm in a bun with salad and spicy mayonnaise or cold as a delicious starter..
You can puree roasted butternut squash at home for this recipe or opt for a store bought puree, totally up to you!Today we're making the BEST veggie burgers of all time!These are vegan burgers that are also gluten-free and super healthy.
If you didn't want to use acorn squash, this could also probably work with sweet potato, butternut squash or pumpkin.Cook our healthy veggie curry using dried mushrooms, spices and butternut squash.Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream.Butternut squash, sage, sourdough crumbs and parmesan are baked together in a dish that is perfect comfort food for autumn.Butternut Squash Congee with Crispy Shallots and Soft-Boiled Eggs.
