Carrot & Bean Burgers with a Kale & Carrot Top Slaw
Autumn is peak carrot season! And although they may not make you see in the dark like your granny promised they would, they do taste damn delicious when they’re not boiled to within an inch of their life.
I love rainbow carrots, roasted with garlic and salt, but I tend to cook in bulk and always have some leftover.
This recipe is a great way of using up leftover roasted carrots. Not only that, but it also makes use of the carrot tops, so nothing is wasted!
Traditional slaw is made with grated carrot and sliced cabbage, but in this recipe, the grated carrot has been swapped for carrot tops and the cabbage for kale. I picked up some ‘rainbow kale’ (which actually looked like it belonged in the Great Barrier Reef, not in my dinner), but you can use whatever kale you like.
I’m lucky enough to have a greengrocer nearby that sells all their vegetables ‘as nature intended’. Carrots with their tops. Cauliflowers with their leaves. Potatoes with dirt on. Etc. If you’re getting your carrots from the supermarket, you may find it slightly more difficult to find carrots with their tops on and it might take a little detective work on your part. Which is annoying, because carrot tops actually taste nice, like a slightly carrot-y parsley. I’m not sure why all our carrots these days are… topless.
You can’t beat a good old burger and chips, so here we go…
- 1 red onion, peeled and sliced finely
- 5 tablespoons of olive oil
- 3 medium/large carrots, roasted until soft and left to cool
- carrot tops from said carrots, washed thoroughly and roughly chopped
- 1 tsp cumin
- salt and pepper
- 1x 400g of red kidney beans, drained
- 75g garlic and herb stuffing mix
- 1 handful of fresh coriander, roughly chopped
- 2 handfuls of kale (no thick stalks), washed thoroughly and roughly chopped
- juice of 1/2 lemon
- 4 bread rolls
- 8 tablespoons of salsa
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Heat a frying pan on a low-medium heat with 1 tablespoon of oil. Add 3/4 of the onion to the pan and set aside the other 1/4. Soften the onions for 2-3 minutes. Add the cumin and fry for a further minute or two. Then remove from the heat.
Add the cold, roasted carrots and drained kidney beans into a bowl and mash well with a potato masher. Alternatively, you could use a blender to get a smoother consistency. I used the Optimum Nutri Force Extractor* to get a better consistency than I could ever get with my masher! (I blame the masher, not my mashing skills, by the way.) Having said that, you’re not going for a totally smooth consistency; you do want some chunks of bean for texture.
Add the fried onions with cumin and the fresh coriander to the bowl, mixing in the stuffing mix. Add salt and pepper to taste. Divide the mixture into 4 and then shape into 4 large patties.
You can either chill them at this point, to use later, or you can just cook them straight away.
Preheat the oven to 220C. Arrange the patties on a baking tray and drizzle with 1 tbsp of oil. Bake for 20-25 minutes or until golden.
In the meantime, make the slaw. Combine the roughly chopped carrot tops and kale with the remaining 1/4 of red onion in a bowl. Add the lemon juice and 3 tbsp of olive oil.
Slice the 4 bread rolls in half and add 2 tbsp of salsa to each one. When the patties are ready, put each one in a bun along with a handful of slaw.
Serve with fries.