This recipe was one of the first low protein recipes that I developed, and it is one that we still make regularly. They are great for dinner served with Fate Bread Rolls, a suitable salsa and a fresh salad. This recipe makes about 10 burgers. They freeze well, just defrost and reheat in the oven, under the grill or in the microwave. They are also great for the barbeque.
1 tbsp chopped fresh parsley
1tsp dried sage
Pinch dried thyme
150g Fate All-Purpose Mix
1 tsp baking powder
Salt and pepper to season
Extra Fate All-Purpose Mix for shaping
Oil for cooking
Grate the courgettes, including the skin. Grate the carrots and finely chop the onion. Place them all together into a mixing bowl with the parsley, sage and thyme. Stir well.
In a separate bowl, place the Fate Low Protein All-Purpose Mix and baking powder and stir in the salt and pepper. Add about half of this dry mixture to the vegetables in the bowl and stir well so that the vegetables are coated. Then add the remainder and mix well. At this point you might think the mixture is too dry, but keep mixing and it will all come together. (you might find it easier if you use your hands).
Take about a tablespoon of the mixture and using a little extra All-Purpose Mix shape into balls and then press down to flatten it into a burger shape.
Heat a little oil in a frying pan and add some burgers – do not overload the pan. Cook over a gentle heat for a minute or so and then turn them over. Cook until they are golden brown and slightly risen.
Remove to a plate while you cook the rest. Serve hot with Fate Bread Rolls and a suitable salsa and mixed salad. To freeze the burgers, just leave to cool, wrap well and store in the freezer.