Spicy Moroccan Burgers

Spicy Moroccan Burgers

Vegan burgers are so expensive to buy and they often contain lots of questionable ingredients. My spicy Moroccan burgers are made with chickpeas, vegetables and mashed potato. They are vegan, gluten free, and are almost oil free too (they contain a tiny amount of oil from the harissa paste).

The binding ingredient in these burgers is mashed potato. I tend to make mash using baked potatoes, though you can use boiled potatoes if you’d prefer. For my baked mash recipe, see here. When I make jacket potatoes I always throw a few extra tatties in the oven so that there are leftovers. You can use leftover baked potatoes to make an easy lunch with hummus, salad…etc, or you can use them to make spicy Moroccan burgers!

If you have leftover cooked potatoes in the fridge, then you can prepare these burgers in minutes. Once you’ve got your burger mix made, you cook it in the oven for half an hour or so. These burgers are baked not fried. I like to serve these burgers in a sandwich (spread with tahini dip) or grain and salad bowl.

Free from: gluten, nut, soya, wheat

This is a vegan recipe

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Spicy Moroccan Burgers
Servings: 12 burgers
Ingredients
  • 1 medium carrot (about 80g) (peeled and roughly chopped)
  • 120 g red pepper (stalk and seeds removed, roughly chopped)
  • 1 tin chickpeas
  • 3 tbsp frozen peas (defrosted)
  • 1/2 tsp each of ground cumin, ground coriander, garlic granules and onion granules
  • 1 tsp paprika
  • handful coriander leaves (finely chopped)
  • 2 tsp harissa paste
  • 1 tbsp lemon juice
  • salt and black pepper (to taste)
  • 200 g mashed potato
Instructions
  1. Add the carrot and pepper to a food processor, and blitz to finely chop. Add the rest of the ingredients, except the mashed potato, and blitz again to make a chunky mixture.

  2. Mash the vegetable and chickpea mixture into the mashed potato.

  3. Blob the mixture onto a lined baking tray. Shape the delicate blobs into burger shapes.

  4. Bake at 180C for about 30-40 minutes. Carefully turn half way through cooking. They are delicate but if they break simply press them back together.

  5. They will firm up a bit as they cool. Serve hot or allow to cool completely on a wire rack. You can store burgers in the fridge or freezer.

  6. Bake frozen burgers at 180C for about 20 minutes or until cooked through.



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