Happy Valentine’s Day everyone! What are you up to to celebrate? We don’t tend to do much for V Day because going out to eat is always so expensive (£30 for a two course meal, off a set menu where there are only 2 choices for each course? Uhhhh no thank you), so we’ll just be staying in and cooking something nice together, and maybe watching a film.
I’m sure every vegetarian who has ever tried to make their own veggie burgers knows that they are often crumbly, not holding together very well. I’m not going to pretend that these burgers hold together in the same way as those rubbery beef burgers you see in the shops, whose only ingredients are rubber and beef flavouring, but they did hold together better than many I’ve made before. I’m not too skilled when it comes to making burgers, so if I managed to get something resembling a patty, you should be able to as well! To be honest though, I quite like the crispy grains of rice that tumble off the edge anyway – make sure you cook these long enough to get that tasty crust on each side.
As you can tell, I really pull out all the stops when I make burgers – sliced bread and everything! (hey, if I’ve gone to the effort of making burgers, I don’t want to have to drive to the shop to buy burger buns too, okay?) With a good squeeze of ketchup, this is all you need. These burgers are really tasty, so they do well even without all the trimmings.

Courgette and pesto burgers
Recipe adapted from Great Vegetarian Food
Makes around 7 good-sized patties
80g white rice, cooked and drained
1 medium courgette
75g cashew nuts, chopped roughly
1tbsp basil pesto
2-3 slices slightly stale bread (use 3 if your slices are small, like mine were)
2 eggs, lightly beaten
~3tbsp sunflower oil, for shallow frying
Grate the courgette, and squeeze out and excess moisture. Blitz the slightly stale bread in a food processor until crumbs are formed, and add these to the grated courgette. Stir in the remaining ingredients (except for the oil).
Heat a couple of tablespoons of oil in a frying pan. Form the mixture into several patties, and add to the pan. Cook on a medium heat for 5 minutes each side, or until browned and crispy. You may need to cook these in batches, depending on the size of your pan – if so, keep ones that have already been cooked warm in a low oven.