The barbecue season may be over for this year, but veggie burgers are a treat for vegetarians (if you eat eggs and cheese) and omnivores alike.
The good news is they are not only a great on the barbie, but make a yummy dish if pan fried, too. I cook them every now and again, as they allow all sorts of add-on to be thrown in!
For the basic “dough”:
- rolled oats (broken), or porridge flakes,
- eggs
- cheese that melts (Gouda, Cheddar, Emmental …)
- olive oil,
- salt, pepper
There are deliberately no measurements here. The rule of thumb is, use about about 4 parts oats, to 2-3 parts cheese, on egg for each 2 portions you make. A couple of tablespoons of oil ought to do. Make sure the paste is sticky and moist.
Ideas for additions (use as many as you please, as long as the dough remains sticky!):
- spinach finely! chopped
- grated courgette
- grated carrot
- finely! chopped herbs such as parsley or coriander (good with carrots)
- finely! chopped chilly peppers
Will I make them again?
100% Oh, yes! Definitely!
