The good old veggie burger gets a bad wrap – being the clique ‘vegetarian meal.’ Thing is – it’s a darn delicious dish and can be adapted to use whatever you have lingering in your fridge. I used what I had in mine, and topped it off with some tomato and fetta (because it too was lingering in my fridge, screaming to be eaten). I’d love to hear your modifications to this old time favourite.

Veggie burgers with tomato and fetta

1 onion
2 potatoes grated and any liquid squeezed out
1 carrot
2 eggs
2 slices of bread, crusts removed
3 tbs rice flour
handful of chopped parsley
salt and pepper to taste
1 tomato sliced
Meredith goats cheese (marinated)

Method:

Grate or chop veggies in a food processor and combine in a bowl. Add remaining ingredients, ensuring the bread is completely soggy and mixed through well – it should have a batter like consistency once this is achieved.
Heat oil in pan. Once ready, spoon in desired size batter and cook both sides.
Top with tomato, fetta and drizzle with oil.

Serve with a green salad.