Veggie burger with homemade bbq sauce
Harvest of the day
Parsley, celery, tomatoes, lettuce, garlic, bramble, apples
Ingredients (makes 5)
- 1 medium carrot grated
- 1 medium zucchini grated
- 1 small potato grated
- 1/2 celery stalk grated
- 2 tablespoons chopped fresh parsley
- 1/4 cup flour (31.75 grams)
- 1 egg
- 1/4 teaspoon salt
- pepper to taste
- 1 tablespoon oil
Pre-heat oven to 350° (180° celsius) line a cookie sheet with parchment paper, oil very lightly.
Wash, peel and grate vegetables, squeeze out excess moisture and place in a medium bowl. Add parsley, flour, egg, salt and pepper and mix gently to combine. Form into patties (5 or 6) and place on cookie sheet. Drizzle with a little olive oil and bake approximately 25 minutes, turning after 15 minutes. Serve immediately enjoy!
- 1 tbsp olive oil
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 3 garlic cloves, finely chopped
- 85g brown sugar
- 3 tbsp malt vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato purée
Heat oil in a saucepan and add the onion. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce heat and simmer for 20-30 mins, until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender for a few seconds.
- 4 medium potatoes
- 1 Tbsp (15 mL) vegetable oil
- ¾ tsp paprika powder
- ½ tsp onion powder
- ½ tsp garlic powder (optional)
- ½ tsp salt
- 1 pinch ground black pepper
Preheat the oven to 350°F (180°C). Cut the potatoes in half lengthwise, then cut into wedges about ½ inch (1 cm) thick.
Transfer the potatoes to a large bowl. Drizzle with the oil, paprika, onion powder, garlic powder, salt, and pepper and mix to coat.
Spread the potatoes out in a single layer, ideally over two lined baking trays. Try to not overcrowd the tray, as this won’t allow the potatoes to crispen up sufficiently in the oven.
Bake in the centre rack of the oven for 25 – 35 minutes, or until golden, stopping to give the potatoes a flip once halfway.
Serve with your favourite dip(s). Enjoy!
• 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup chopped pecans, optional
• 1/4 cup currants or chopped raisins
• 1 tablespoon butter
• 3/4 cup boiling water
Bake until tender:
Pour the boiling water into the bottom of the baking dish. Bake at 375°F (190°C) for 30 to 45 minutes,
until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan.
Credit photo to Ula and Marnie