About this recipe:These budget friendly burgers are not only tasty, but kids love them and they're good for the waistline. Serve as you would a beefburger, or in a wrap with houmous, chilli sauce and shredded lettuce.
200g diced carrots
55g crushed corn flakes cereal
2 eggs, beaten
1 stick celery, finely chopped
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
6 baps or hamburger buns to serve
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Place carrots in a saucepan with a small amount of water. Bring to the boil; reduce heat. Cover and cook for 5 minutes or until tender; drain. In a bowl, combine carrots, corn flakes, eggs, celery, onion, salt, and pepper; mix well. Form into six patties. Heat oil in a frying pan over medium heat; cook patties for 3 minutes on each side or until browned. Serve on baps if desired.
Very nice but a bit too sweet because of all the carrot/cornflakes. I did add cumin/garlic/parsley abd grate the carrot. To remedy the over sweetness I am going to add next time a bit more celery, rosemary, and a dash of vinegar. A couple of good chef tips with these kind if burgers is to squeeze out the moisture frim the carrots by adding salt and squeezing the moisture out with your hands -that way they fry better. Also once you've made them into burgers you should refrigerate for 25 mins so they get harder - that way they retain their shape when frying, I fried using 1kcal flora spray and worked well. I didn't need a bun/bap and dont think it needs to be served with one either - just use some good quality crisp salad and couple of tbsp of mayo or natural yoghurt. Overall a very good recipe - just tweak it slightly to suit your needs. Finally forgot to say be generous with the salt as the burgers seen to need a fair bit. - 25 Nov 2013