Potato Veggie Burger – cooking with coconut oil CocoPacific way
300g floury potatoes
1 free-range egg
2 tbsp plain flour
1 tbsp of CocoPacific Raw Virgin Coconut Oil
1 courgette, sliced into thick ribbons
1 red or yellow bell pepper
100g mushrooms, thinly sliced
100g asparagus, trimmed
2 tomatoes, sliced
4 tbsp Mayonnaise
2 burger buns
Salt and pepper
1 tsp cold water
Peel and wash the potatoes. Grate with a coarse grater into a bowl, then add the free-range egg, flour and season with salt and pepper.
Mix and shape into burger patties. Heat the CocoPacific Raw Virgin Coconut Oil over a medium heat. Fry the potato patties until golden brown.
Set the oven to 150C/300F/Gas 2. Place the courgette, peppers, mushrooms, asparagus and mushrooms on a baking tray and spoon on some melted CocoPacific Raw Virgin Coconut Oil. Roast the vegetables in the oven for 20-30 minutes.
Heat the TIANA Fair Trade Organics Premium Organic Crystallised Raw Coconut Nectar in a saucepan with 1 tsp cold water and allow it to caramelise. Add the chopped walnuts, coating them in the caramel, then remove from the heat and cool completely.
Slice the burger buns and spread both halves with Mayonnaise. Place the potato patty and vegetables onto the bun and sprinkle with caramelised walnuts and then serve.
Delicious with sweet potato fries and a crisp green salad.
If you wish to learn more about cooking with coconut oil – check our recipes!
Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?