Maxfacts

Potato - carrot - cauliflower burger

Smooth and easy to eat, no potato stickiness, especially good when served with a favourite dip or sauce.

Ingredients

• 300 g potatoes (floury variety), peeled and chopped
• 200 g carrots, prepared and chopped
• 200 g cauliflower, prepared and chopped
• 1 egg
• 80 g bread crumbs
• pinch of ground nutmeg
• salt, pepper

Method

1. In a saucepan, bring salted water to the boil, add potato, carrot and cauliflower pieces. Reduce heat a little, cover and cook for about 25 minutes until all vegetables are soft. Remove from heat, drain, blend to a smooth puree. Transfer to a bowl and set aside to cool. Once cooled, add egg, bread crumbs, salt, pepper and nutmeg and mix well with a fork.
2. With lightly oiled hands, form small flat burgers. Heat some rapeseed oil (or clarified butter) in a frying pan and gently fry burgers for around 5 minutes on each side, turning once (with care, the little burgers are soft and fragile).