It's amazing what you could make with ingredients that are likely already in your pantry. Take this carrot burger for instance. Made with dry peas, onion, carrots, olive oil, sunflower seeds, buckwheat flour, and millet, this burger can be whipped up quickly and easily. Simply add some soy sauce, chili, cumin, and pepper to spice it up and enjoy this versatile patty however you'd like!
Carrot Burger [Vegan]
- 1 cup dry peas
- 3 medium carrots
- 1 medium onion
- 1/2 tablespoon olive oil
- 1/3 cup sunflower seeds
- 3 tablespoons ground flaxseed
- 3 and 3 tablespoons buckwheat flour divided
- 3 1/2 cups millet
- A few sprigs of carrot leaves
- 1 tablespoon soy sauce
- 1/2 teaspoon chili
- 1 teaspoon cumin
- Ground black pepper
- Cook peas and millet separately until soft. Peel carrots and cut into medium pieces, put into boiling water and boil until you can dig a fork. Drain the carrots and rinse with freezing-cold water. Set aside all the ingredients to cool.
- Cut the onion into cubes and fry with oil until it gets golden brown. Put the onion aside and in the same pan roast slightly chopped sunflower seeds.
- Blend together peas, millet, carrots, flaxseed, tablespoon of flour, soy sauce, and spices. Put aside to thicken and in the meantime chop carrot leaves. Add chopped leaves, sunflower seeds and onions into the paste and mix thoroughly. The paste should be moist and slightly sticky.
- Preheat oven to 375°F. Form burgers with moist hands and lightly coat with buckwheat flour.
- Transfer to a baking tray lined with parchment paper. Bake for 25 minutes, turn the burgers over, and bake 15-20 minutes more. Serve.