Anna Jones' carrot burgers recipe
Smoky roast carrot burgers These delicious carrot and tofu veggie burgers can be fried, baked or barbecued. Each serving provides 677kcal, 12g protein, 48g carbohydrate (of which 11g sugars), 46g fat (of which 8g saturates), 9g fibre and 1.1g salt. 600g/1lb 5oz carrots, peeled and cut into 1–2cm/½–¾in rounds1 tsp smoked sweet paprika1 tsp cumin seeds, roughly bashed in a pestle and mortar4 tbsp olive oil 200g/7oz smoked tofu 100g/3½oz rye breadcrumbssmall bunch fresh flatleaf parsley, finely chopped1 lemon, zest only50g/1¾oz Parmesan (or a similar vegetarian alternative), grated50g/1¾oz sesame seeds, toastedsalt and freshly ground black pepper 600g/1lb 5oz carrots, peeled and cut into 1–2cm/½–¾in rounds 1 tsp smoked sweet paprika 1 tsp cumin seeds, roughly bashed in a pestle and mortar 4 tbsp olive oil 200g/7oz smoked tofu 100g/3½oz rye breadcrumbs small bunch fresh flatleaf parsley, finely chopped 1 lemon, zest only 50g/1¾oz Parmesan (or a similar vegetarian alternative), grated 50g/1¾oz sesame seeds, toasted salt and freshly ground black pepper 6 burger buns or slices rye bread6 tbsp mayonnaise6 pinches smoked paprika12 small lettuce leaves2 avocados, slicedpunnet salad cress, picked 6 burger buns or slices rye bread 6 tbsp mayonnaise 6 pinches smoked paprika 12 small lettuce leaves 2 avocados, sliced punnet salad cress, picked Method Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds.Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Shape the mixture into six patties and put them into the fridge for 20 minutes. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured.To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Put the carrots in a roasting tin and coat in the spices and 2 tablespoons of olive oil. Season with salt and pepper and cover with foil. Roast for 20 minutes, then remove the foil and roast for another 10 minutes, until soft and starting to brown. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds. Meanwhile, crumble half the tofu into a bowl and stir in the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds. Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Blend the carrots with the remaining tofu in a food processor, until well combined and pretty smooth. Leave to cool. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Mash the carrot and breadcrumb mixtures until they come together. If your mixture looks a little dry, add a couple of tablespoons of olive oil or water. Shape the mixture into six patties and put them into the fridge for 20 minutes. Shape the mixture into six patties and put them into the fridge for 20 minutes. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured. Heat the remaining olive oil in a large frying pan and cook the burgers for 3–4 minutes on each side, flipping them once they are well coloured. To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. To serve, toast the burger buns. Spread each bun with a tablespoon of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, burger and a handful of cress. Recipe tips Alternatively you could cook them in the hot oven for 25–30 minutes. If you are barbecuing the burgers, brush them with oil before cooking on one side, flipping only when they are coloured and crisp enough to come away from the bars easily.