Mrs P’s aromatic cauliflower veggie burgers

It’s our final couple of days in the flat now before we move house so we’re amidst a chaos of boxes and clutter. I’ve been trying to use up a lot of what we have in the fridge along with some cupboard staples and thought I’d try making some simple cauliflower burgers.
As you all know from a few of my previous recipes, cauliflower is one of my favourite vegetables. It is so versatile and has a nutritional list of goodness and health benefits to match. I thought it would work perfectly as a burger base with other vegetables and spices and I’m not ashamed to admit that they turned out to be delicious.
I made enough to make sure I could have a couple to take to work for lunch the next day and enough to send away with my husband on a long train ride.
These would be perfect for a starter, kids dinners, picnics and could even work on the BBQ. I served ours with a homemade plum tomato salsa and green olives, they were filling and flavoursome.

What you need:
Makes 8 burgers in total

*Half a large cauliflower
*1 carrot, grated
*2 large eggs   (note: if you are not using large eggs then I would recommend using 3 to ensure the mixture binds!)
*1/4 cup linseeds
*2 mushrooms
*1/2 cup almond meal
*3 spring onions
*1 clove garlic
*1/2 tsp cayenne pepper
*1/2 tsp pepper
*1 tsp sea salt
*1 tsp thyme
*1/2 lime

Directions:

• Pre-heat oven to 180°c
• Cut the cauliflower in to small florets and place in to the food processor. Process until cauliflower has a rice / grain like texture. Place in to a mixing bowl
• Place the spring onion, garlic and mushrooms in to the food processor and blitz until finely chopped. Transfer mixture in to cauliflower and combine
• Combine all the rest of the ingredients and fully mix
• Place ingredients into a ramekin or mould and pack firmly into the bottom until around one inch thick. Turn out on to a flat surface and repeat until all the mixture is used up
• Place 1 tbsp coconut oil in a hot pan and fry both sides until golden
• Place all burgers on to a baking sheet and transfer to the oven for around 10 minutes
• Serve immediately with homemade tomato salsa and fresh salad

NOTE: I use a ramekin to firmly pack my burgers in to shape- this helps them to bind and stay together once you transfer them to a pan. I recommend using a cake / pie slicer to transfer the buger to a pan as they are delicate

Suitable for: Gluten-Free, Grain-Free, Dairy-Free, Vegetarian, Paleo