Burgers can make a lovely vegetable recipe for all of the fam­ily and you can make them ahead of time and freeze them.

Where you can and when the season is right, support Irish farmers by using whatever local vegetables are on offer.

I am using onion, carrot and courgette here but you can try with lots of different variations. Peppers work well.

Instead of garam masala you could just use a curry powder. The nut butter gives it a lovely richness, while ciabatta crumbs hold it all together.

Simply Better have beautiful organic chickpeas in water. I love putting them into stews and soups and they are full of protein. You could put red curry paste into this recipe also to give it a bit of a kick.

This sweet potato lentil and coconut curry is another great favourite of mine. Try and get the San Marzano tomatoes as they are full of flavour.

For the coconut milk, I like Thai Gold (a Wexford company). You could also add some shredded chicken or use Irish pumpkins or squash when they’re in season.

Happy cooking,


Sweet Potato, Lentil and Coconut Curry

Serves six to eight

2 tbsp rapeseed oil

2 large onions, finely chopped

4 garlic cloves, crushed

5cm piece of fresh root ginger, peeled and finely grated

2 tbsp cumin seeds

2 tbsp medium curry powder

2 tsp ground coriander

2 tsp ground turmeric

1 tsp hot chilli powder

1kg sweet potatoes, peeled and cut into 1.5cm chunks

250g red lentils

2 x 400g tins of chopped tomatoes

2 x 400ml tins of coconut milk

600ml vegetable stock

20g fresh coriander, chopped

2 tsp nigella seeds (optional)

Sea salt and freshly ground black pepper

To serve:

Warm naan

\ Claire Nash

1 Heat the oil in a casserole over a medium to high heat and sauté the onions for six to eight minutes, until softened and just beginning to brown around the edges. Stir in the garlic and ginger and cook for another minute.

2 Sprinkle over the spices, then tip in the sweet potatoes and toss until evenly combined.

3 Add the lentils, tomatoes, coconut milk and stock. Season generously, then reduce the heat and simmer gently, uncovered, for about 30 minutes, stirring occasionally, until the sweet potatoes and lentils are cooked through but still holding their shape.

4 To serve, ladle the curry into bowls and scatter over the coriander and nigella seeds. Have some warm naan alongside to mop it all up if liked.

5 Keep extra portions in the fridge or freeze before adding the coriander and seeds.

Veggie boss burgers

Serves four

Knob of butter

1 onion, finely chopped

1 large carrot, grated

2 courgettes, grated

1 x 400g (14oz) tin of chickpeas, drained and rinsed

125g (4½oz) fresh ciabatta breadcrumbs

1 egg yolk

1 tbsp garam masala

2 tbsp crunchy nut butter (almond, cashew or peanut)

rapeseed oil, for brushing

4 sourdough or ciabatta buns

4 tbsp mayonnaise

Good handful of crisp lettuce leaves

1 Melt the butter in a non-stick frying pan over a medium heat. Add the onion and sauté for five minutes until golden. Add the carrot and courgettes and sauté for another five minutes, until soft. Leave to cool for a few minutes.

2 Place the chickpeas in a large bowl and roughly mash with a potato masher. Add the vegetable mix, then add the breadcrumbs, egg yolk, garam masala and nut butter. Shape into four 10cm (4in) patties. Put on a plate and chill for at least two hours.

3 Return the frying pan to a medium-high heat. Brush the burgers with a little oil and cook for five to six minutes on each side, turning once.

4 Split the buns and toast under a medium grill. Smear the mayonnaise on the buns, then add a layer of lettuce and a veggie burger to serve.

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