Grate 100g carrots, 100g parsnips and 100g courgette. Finely slice 50g leek.
Mix 1 tsp coarse salt with the veggies and put them in a colander to drain during 30 mins.
Then press out as much water from the mix, put in a bowl and mix with 1,5 tsp dried oregano, 1,5 tsp ground cumin, 1 tsp paprika powder, 1 tsp black pepper, 1/2 tsp cayenne pepper, 3 finely hacked cloves of garlic, the zest of 2 limes, 3 tbsp almond flour, 3 eggs and salt.
Then use a stick blender to puree 50g sugar free mayo, 50g creme fraiche, 1 clove of garlic, 1/2 seedless green chili, 15g rucola (or watercress), the juice of 1/4 lime, salt and pepper.
Pan fry small (ca 7 cm) burgers from the veggie 'batter' in oil, 3 mins per side. Feeds 2
A Janneke Vreugdenhil recipe
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