Pumpkin and Feta Burgers (with a Kolhrabi and Carrot Salad)

pumpkin-feta-burgerThese easy burgers are quite sweet thanks to the roasted pumpkin, and go very nicely with a tart salad such as Otto Lenhi’s kolhrabi and carrot salad.

Ingredients for the burgers

1/2 pumpkin, peeled and chopped into cubes
1 heaped tsp nigella seeds
1 tsp ground cumin
1 pack feta, cut into chunks
1 x 400g can chickpeas, drained
1 egg, whisked
polenta
pinch salt

1) Peel and cut the pumpkin into chunks, toss in rapeseed oil and roast for 20 minutes or so at 180 degrees C till soft. Cool.
2) Place the chickpeas in a food processor and pulse a few times (you don’t want a smooth mix). Add all the other ingredients except the polenta and pulse again to combine.

burgers-uncooked


3) Shape into patties, dip into polenta so each burger is covered, then refridgerate for at least 30 minutes.
4) Heat a tbsp of rapeseed oil on a frying pan and fry on a high heat until golden on each side.

Kolhrabi and Carrot Salad

2 kolhrabi, leaves and outer skin removed
2 apples, cored and peeled
1 medium or 2 small beetroot, peeled and grated
Handful chopped coriander leaves
1 small garlic clove, finely chopped
55ml cider vinegar
50ml olive oil
large pinch salt

1) Halve and very finely slice the kolhrabi and apples, and place in a bowl with the rest of the ingredients.
2) Ideally let the salad rest for a few hours to soften the vegetables a little. Or leave overnight, and only add the coriander leaves just before serving.

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