½ cup frozen peas thawed (just run them over some hot water)
¾ cupcauliflower diced into small florets
1 medium carrot diced small (3/4 cup)
¼ cupgreen onion, diced
¼ cupcoriander (cilantro), chopped
1 Tbsp. curry powder
1 Tbsp. onion powder
1/8 tsp. cayenne pepper
1/4 tsp freshly ground black pepper
1/4 tsp sea salt, or to taste (optional)
1 cupoats ground into a meal
1 cup coriander roughly chopped
1 cupmint leaves roughly chopped
2 tsp. ginger, minced
1 clove garlic, minced
1 tsp. agave syrup or another liquid sweetener
Bring a medium pot of water to a boil and boil 1 cup of diced potatoes until they are tender (about 15-20 minutes).
While the potatoes boil, prepare the vegetables and spices and add them in a small mixing bowl. Mix well.
Add 1 cup of rolled oats to a spice grinder, food processor or blender. Process until the oats are ground into a flour-like flour.
When the potatoes are done, drain them and rinse in cold water.
Preheat the oven to 400°F (205°C).
Add the potatoes to the veggies and spices and mash them with a fork until they are broken down.
Begin adding the ground oats starting with ½ cup. Continue to mix and add until the burger mixture will form a ball that will not fall apart and doesn’t stick too much to your hand.
Divide the mixture into quarters and form patties.
Place the patties on a non-stick baking sheet or a sheet lined with parchment.
Bake for 15 minutes and flip the burgers. Continue baking for an another 6 to 8 minutes until both sides are golden.
While the burgers are baking, make the coriander-mint sauce by combining 1 cup fresh coriander, 1 cup fresh mint, jalapeno, 2 tsp. ginger, garlic clove and 1 tsp. agave syrup in a blender or food processor. Blend until smooth.
To reheat the burgers in the oven, wrap them in foil to prevent them from drying out. We reheated them after being baked. They will keep for several days in the refrigerator before baking, so bake what you need when you need it.
I mentioned it above, but in case you missed it, you can replace the coriander for the sauce with 1 cup of spinach. When it comes to the burgers, if a small amount of coriander puts you off, I’d simply leave it out of the recipe.