400g grated carrot
75g organic gluten free flour plus a little more for coating the burgers
50 ml rapeseed oil and little more for frying
1/2 tsp cumin seed
2 cloves of garlic
1 pinch of cayenne pepper
Peel and coarsely grate the carrots, put it in a large mixing bowl and add the sea salt
Massage for few minutes until you feel the grated carrot soften
In a small, dry frying pan on a medium heat, toast the cumin seeds for 2 minutes before adding the oil
Add the finely chopped garlic and the cayenne pepper to the frying pan and let infuse for 2 more minutes
Pour the spiced oil over the grated carrots and mix well
Add the gluten free flour and mix again
Portion the mixture into generous size burgers and coat with the remaining flour.
Fry the burgers in a large frying pan on a medium heat with a little rapeseed oil for 2 to 3 minutes on each side
Place in the oven at 180 for 10 min.
Perfect served in a Waterford blaa with spiced yoghurt dressing.