Vegetable Latkas and Burgers Recipes. All Variations
Posted on 27th of November, 2011 by Lévana
Latkas and burgers are wonderful year-round.
Great children food too, as it sneaks in all those ingredients they would often scorn, but are totally integrated in burgers, where they do their unseen magic.
Fear of Frying? Start by going over my tips for frying efficiently and safely.
Forget about those insipid and processed burgers in the frozen section of your supermarket or health food store: processed is processed, organic or otherwise! Rather, make your own delicious vegetable latkas and burgers on Channukah and anytime with any ingredients you like. I am giving you here plenty of possibilities to play with. No problem making them gluten-free: any flour will work.
Latkas and vegetable burgers are quite versatile; You will love to see how elastic my recipe is and how many variations you will get from it. for a Sephardi touch, season with paprika, cumin, oregano, cinnamon, parsley, cilantro etc… Short and sweet selection of seasonings.
Grain-based latkas and burgers: My favorite. Substitute 2 cups cooked rice, millet, quinoa, lentils, chickpeas, any cooked grain you might have on hand for the flour, and proceed as instructed.
They will freeze very well. Reheat them in one layer in a 300 degree oven for 12-15 minutes.
Oil for frying
1 cup flour, any flour, a little more if necessary
1 large onion, grated very fine (use a food processor)
Salt and pepper to taste
8 cups shredded vegetables: Keep the selection short and sweet. Choose from: carrots, sweet potatoes, zucchini, celery root, turnips, parsnips, mushrooms; or minced frozen vegetables: cauliflower, broccoli, spinach, kale etc., in any combination you like (the shorter the selection the better; use the food processor). Even a bag of mixed frozen peas, corn and carrots, coarsely ground, will do.
Your favorite seasonings (no garlic powder ever): oregano, thyme, cinnamon, cumin, curry etc.
Heat the oil in a heavy skillet, about 1∕3 inch high, until very hot. Mix all remaining ingredients thoroughly in a bowl, adding a little extra flour if necessary to make the mixture stick. Form patties and throw them in the hot oil. Fry until golden, about 3 minutes on each side. Take out with a slotted spoon and transfer onto a plate lined with paper towels. You will get about 16 patties total. Serve hot, alone or with your favorite sauce and burger toppings. Makes 8 servings.
Veggie Fish Burgers
You can get racy and throw 2 cans of sardines or tuna in the vegetable mixture for a complete meal. Don’t be afraid of using sardines, they will be invisible but their hearty and funky flavor will be a fabulous addition (I guarantee it: Children will eat it, tried and true) In this case no added salt to the mixture. Proceed just as above.
Veggie Meat and Poultry Burgers
In this case no flour, and just enough eggs to bind the mixture. no flour, less veggies, and enough ground beef or poultry, no exact amounts needed. Less oil, just enough oil to coat the skillet will be enough, as ground beef or chicken releases its own oils.