Steps to Make Super Quick Homemade Butternut squash veggie burgers

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, butternut squash veggie burgers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut squash veggie burgers is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Butternut squash veggie burgers is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook butternut squash veggie burgers using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash veggie burgers:

1. Make ready 1/2 butternut squash
2. Make ready 2 tsp fresh or frozen peas
3. Take 2 tsp fresh or frozen sweetcorn
4. Take 1 tsp butternut squash seeds
5. Take 1 tsp sunflower seeds
6. Make ready 2 tbsp oats (can be omitted if needed)
7. Take 1 tbsp fresh or frozen coriander
8. Get 1 egg
9. Get 75 g cooked rice (overcook slightly to ensure rice is sticky)
10. Take 1 tbsp oil
11. Take 1 tsp ground cumin
12. Get 30 g raisins (optional but delicious)
13. Get Salt and pepper to season

Instructions to make Butternut squash veggie burgers:

1. Roast butternut squash. Cut in half lengthways and pop onto an oven tray into an oven at 180C for approximately 30 minutes until the skin is browning. Cool. Remove seeds and set aside.
2. In the meantime cook the rice according to packet instructions. Add raisins and return to heat until soft, then set aside.
3. Roast seeds on an oven tray or dry fry in a hot pan until lightly golden. Add spice and cook for 1 minute. Season.
4. Add frozen peas, sweetcorn, spinach and coriander if using to pan. Either switch off and allow remaining heat to defrost veg or keep on lowest heat setting and watch carefully.
5. In the meantime roughly cube then mash the butternut squash.
6. Stir into rice, add veg and seeds, and oats. Add butternut squash and stir to combine.
7. Crack the egg and whisk lightly in a separate bowl.
8. Form patties with mixture. Dip in egg and place into a frying pan just lightly covered in oil to prevent sticking. Cook on one side at a low temperature for 10-15 minutes until golden brown and then flip over for 10 minutes.
9. Alternatively, pop into a warm oven at 190C for 30 minutes. Serve warm in a bun with salad and spicy mayonnaise or cold as a delicious starter.

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