Leftover Roast Veggie Burgers - Eat Love Share

Leftover Roast Veggie Burgers

By on December 12, 2016


A great recipe to use leftover-roast veggies!

Makes 6 burgers


  • 200gms (or 2 small tubs) of Chris’ Traditional Hommus Dip
  • 1 medium sized sweet potato, roasted and mashed (about 1 cup)
  • 2 medium sized white potatoes, roasted, skins removed, and mashed (about 1.5 cups)
  • 1 cup of peas, cooked and cooled
  • 2 free range eggs
  • 4 tbsp of coconut flour
  • 1 1⁄2 cups of bread crumbs (use gluten free bread crumbs to keep the patties gluten free)
  • Freshly cracked black pepper
  • 1⁄4 of a cup of olive oil, for frying.
  • Extra Chris’ Traditional Hommus Dip, cucumber, lettuce, cheese, bread rolls and tortilla chips, to serve.


  • Combine 200gms of Hummus Dip, both potatoes, 1 egg and coconut flour in a medium bowl and mix well. If the mixture isn’t thick enough to pick up and form a patty, add a little more flour (this will depend on the size of your potatoes).
  • Gently fold through the peas and black pepper to taste.
  • In a soup bowl, lightly whisk the extra egg and in another, place the bread crumbs.
  • Form the burger mix into patties about the size of the palm of your hand. Coat in the egg, and then in the bread crumb mix.
  • Repeat with remaining mixture.
  •  In a non-stick pan, heat the olive oil until hot.
  • Fry in 2 batches, turning when golden.
  • Serve hot in a bun with shredded lettuce, cucumber, cheese and extra Hummus (with a side of tortilla chips and extra Hommus for dipping!)


Recipe by Natalie Zee / Healthy Natty for Chris’ Dips.