Oven-Fried Carrot Burgers

These vegetarian burgers get their crunch from a double dose of crushed corn flakes: half mixed into the mashed carrot patty for structure, half used as a crispy coating on the outside. Oven-frying in a thin layer of canola oil gives you that golden, shattering crust without the mess of deep frying.

Mashed cooked carrots form the base, held together with a beaten egg and studded with finely chopped scallions and celery for savory flavor and texture. The patties are mild and sweet from the carrots, so the corn flake crust is where most of the crunch and salty flavor comes from.

These brown on both sides in about 15 minutes without flipping, thanks to the hot oil coating the pan evenly.

Kitchen Tips

• Mash the carrots until smooth with no lumps. Large chunks prevent the patties from holding together.
• Crush the corn flakes finely. Coarse flakes fall off during handling and won’t stick to the patties.
• Use just enough oil to coat the bottom of the pan. Too much and the patties fry instead of oven-crisp.
• Let the patties firm up for 5 minutes after removing from the oven before serving. They’re fragile when hot.

Variations

• Add a teaspoon of curry powder to the carrot mixture for a warmly spiced version.
• Serve on a bun with lettuce, tomato, and a smear of hummus for a complete veggie burger meal.
• Mix in shredded zucchini or sweet potato for a more complex vegetable patty.