Recipe for Homemade Vegetarian Burger Patties, topped with a lemony sour cream sauce

1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) Clover Farmstyle butter
1 onion, finely chopped
1 garlic clove, crushed
1 carrot, grated
2 baby marrows, grated
5 spring onions, finely sliced
1 x 410 g tin butter beans or cannellini beans, drained and rinsed
¾ c (40 g) fresh breadcrumbs
1 egg yolk
2 Tbsp (30 ml) peanut butter
1 t (5 ml) red Thai curry paste
1 t (5 ml) finely grated fresh ginger
2 Tbsp (30 ml) chopped fresh coriander leaves
½ c (125 ml) grated Clover White Cheddar cheese

Sour cream sauce:
½ c (125 ml) Clover sour cream
1 t (5 ml) finely grated lemon zest
1 Tbsp (15 ml) finely chopped chives
1 Tbsp (15 ml) tahini paste
salt and freshly ground black pepper

How to
Heat the oil and butter in a pan and gently fry the onion and garlic for 4-5 minutes, or until softened. Add the carrot, baby marrow and spring onion.

Cook for 3-4 minutes. Transfer the mixture to a colander and allow to drain for 10 minutes. Pat dry, using paper towel, to remove any excess moisture. Place the beans in the bowl of a food processor and pulse to blend. Add the breadcrumbs, egg yolk, peanut butter, curry paste, ginger and coriander.

Pulse the mixture together and transfer the mixture to a mixing bowl. Add the reserved vegetables and cheese and mix well. Use floured hands to form the mixture into 6-8 patties and chill for 20 minutes.

Grill on an oiled flattop on the braai, or in a frying pan, for 2-3 minutes, per side, until golden and crispy.

Serve with the sour cream sauce, and if desired, in a bun with salad ingredients.

Sour cream sauce: Combine all of the ingredients together and season to taste.

Recipe from the Clover Favourite Braai Recipes cookbook, available from leading retailers and direct from LAPA Publishers. The book is also available in Afrikaans as Clover Gunsteling Braaresepte (ISBN 978 0 7993 7461 2).

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