You can’t beat the taste of home grown vegetables, and although it may not be perfect in size, shape or colour it is natural.
These were grown in the walled kitchen gardens at Copped Hall. I have been a volunteer gardener here for 6½ years, and often reap our growing rewards and turn them into healthy wholesome food.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
persons
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Ingredients
- 4 brown bagels
- 2 eggs
- A mixture of any seasonal vegetables enough when peeled then cubed to fill half a frying pan
- 2 tbs humous
- salt and pepper
- all-purpose seasoning
- one cal olive oil spray
To garnish
Ingredients
To garnish
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Instructions
- Assemble your ingredients!
- Pre-heat the oven to 200C.
- Spray three squirts of one cal olive oil in a frying pan and heat; add the cubed veggies of your choice. Fry in the pan stirring for approx. 8 minutes on a low heat.
- Allow the mixture to cool slightly then transfer to a mixing bowl. Beat the eggs in a separate bowl then add to the mixture, using your hands to bind. Add in the seasoning and humous and mix together well.
- Form into four balls and push them down until an inch thick onto a greased baking tray. If the mixture sticks to your hands, dust them with some plain flour to avoid this happening.
- Slice some potatoes into fry shapes. Spray the one cal olive oil onto them to coat them then rub it in with your hand, and put them on a separate greased tray. Season the fries with salt and pepper.
- Place both trays in the oven for 45 minutes.
- Top the veggie burgers with mustard and a sprinkle of chia seeds and serve in the bagels with some rocket pushed into the bagel holes.
Recipe Notes
Recipe by Victoria Robertson
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