Thai-Spiced Carrot Burgers
Inspired by techniques from NYT Cooking.
Tender grated carrots are spiced with warm turmeric and cinnamon, bound with peanut butter and fresh coriander into fragrant, golden patties.
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Method
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Equipment
- large lidded sauté pan
- mixing bowl
- whisk
- ovenproof non-stick frying pan
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 434 kcal |
| Protein | 13.1 g |
| Carbohydrate | 56.9 g |
| of which sugars | 12.2 g |
| of which free sugars | 5.3 g |
| Fat | 18 g |
| of which saturates | 3 g |
| Fibre | 6.5 g |
| Salt | 2.81 g |
Protein per 100 kcal
3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Patties
- 45 ml olive oil
- 6 spring onions, thinly sliced (with 2-3 cm of the green)
- 3 garlic cloves, finely chopped
- 15 g fresh ginger, finely grated
- 1 serrano or other green chilli, finely chopped
- 440 g carrots, coarsely grated (about 8 medium)
- 6 g fine sea salt or table salt about 1 tsp
- 1 tsp ground coriander
- ¾ tsp ground turmeric
- ½ tsp ground cinnamon
- 2 large egg whites
- 28 g smooth unsweetened peanut butter about 2 tbsp
- 1 tbsp lime juice (about ½ lime)
- 10 g coriander, roughly chopped
- 55 g toasted dried breadcrumbs
To serve
- 4 burger buns, split (optional)
- 1
Heat. Warm 1 tbsp of 45 ml olive oil in a large lidded sauté pan over medium heat and cook 6 thinly sliced spring onions (with 2-3 cm of the green) for about 2 min until starting to soften.
- 2
Aromatics. Add 3 finely chopped garlic cloves, 15 g finely grated fresh ginger and 1 finely chopped serrano or other green chilli and stir for 30 s until fragrant.
- 3
Carrots. Stir in 440 g coarsely grated carrots (about 8 medium), 1 tsp fine salt, 1 tsp ground coriander, ¾ tsp ground turmeric and ½ tsp ground cinnamon; cover and cook 6-8 min until soft but not mushy.
- 4
Mix. Whisk 2 large egg whites, 2 tbsp smooth unsweetened peanut butter and 1 tbsp lime juice in a bowl; stir in the carrot mix and 10 g roughly chopped coriander, then fold in 55 g toasted dried breadcrumbs and leave 10 min for the crumbs to soak up the liquid; adjust seasoning and shape 4 patties.
- 5
Brown. Heat the remaining 2 tbsp oil in an ovenproof non-stick frying pan over medium-high and brown the patties 2-3 min a side.
- 6
Bake. Transfer to the oven at 190 °C (170 °C fan) and bake 12-15 min until firm and cooked through (71 °C in the centre).
- 7
Serve. Place in 4 burger buns or serve on their own.
Storage
Cooked patties last 3 days refrigerated and reheat gently in a low oven for 10 minutes. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
