Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, butternut squash veggie burgers. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Butternut squash veggie burgers is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Butternut squash veggie burgers is something that I’ve loved my entire life. They’re fine and they look wonderful.
Switch up your regular burger routine with this flavor bomb of fall flavors. I usually keep my burgers pretty simple, roast some veggies or cook rice if needed, pulse in a food processor, shape and cook. small butternut squash, halved and seeds removed. Scoop squash flesh into a small bowl and mash lightly. Today we're making the BEST veggie burgers of all time!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash veggie burgers:
- Make ready 1/2 butternut squash
- Prepare 2 tsp fresh or frozen peas
- Take 2 tsp fresh or frozen sweetcorn
- Get 1 tsp butternut squash seeds
- Prepare 1 tsp sunflower seeds
- Take 2 tbsp oats (can be omitted if needed)
- Get 1 tbsp fresh or frozen coriander
- Get 1 egg
- Prepare 75 g cooked rice (overcook slightly to ensure rice is sticky)
- Make ready 1 tbsp oil
- Make ready 1 tsp ground cumin
- Get 30 g raisins (optional but delicious)
- Prepare Salt and pepper to season
First off, these are totally veggie burgers. I was forced to leave the veggie bit out of the title because I. 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!
Steps to make Butternut squash veggie burgers:
- 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.
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. If you didn't want to use acorn squash, this could also probably work with sweet potato, butternut squash or pumpkin.
So that’s going to wrap this up with this exceptional food butternut squash veggie burgers recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
