Curried Vegetable Tigernut Burgers

Clean, wholesome meat-free burgers? Hells yes! While everyone’s flipping greasy beef patties on the BBQ this Summer, you can BYO curried vegetable burgers for a fresh and tasty alternative.


This recipe was dreamed up by the talented health foodie Elise (AKA Crave Real Food) who loves to create fun, wholesome and low fructose recipes for her family. We can see this burger being a big hit at family BBQ’s or for a quick fry up dinner solution during the week.

Tigernut flour is an excellent gluten and nut free flour with a sweet nutty taste, perfect for these curried vegetable patties. Add a little bit of creamy avo sauce or garlic dip and voilá!


Prep time: 20 minutes, Cook time: 5-6 minutes, Makes: 4 burger patties



1 cup (100g) grated zucchini, moisture squeezed out*
1 cup (100g) grated carrot, moisture squeezed out*
1 cup (120g) sweet potato, cooked and mashed**
1/3 cup (45g) tigernut flour
2 large eggs, lightly beaten
1 cup (100g) halloumi cheese, grated
1/3 cup coriander, finely chopped
1 heaped teaspoon curry powder
2 tablespoons olive oil



1. Add all ingredients, except olive oil to a large bowl and combine well.
2. Heat the olive oil in a large pan over medium heat. Using damp hands, mold into four balls and then slightly flatten. Once the pan is hot add the patties to the pan. Cook for 2 -3 minutes each side and repeat for the remaining batter.
3. Serve onto toasted buns with salad and your preferred dressing. e.g Creamy avocado, yogurt or mango relish.


Note – It’s important excess moisture is squeezed or drained well from the vegetables; otherwise the mixture will become too wet. More tigernut flour can be added if the mixture is too wet and patties are struggling to hold their shape.


Love TFF xx

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