Vegetable burgers

Do you have leftover vegetables you want to reuse for something else? Here, we have an extremely useful vegan recipe for repurposing leftover vegetable broth or a leftover side dish.
It really only takes a few simple ingredients to creatively transform lunch or dinner.


  • 200 g chickpea flour
  • approximately 200 g of leftover or unused vegetables (preferably zucchini, carrots, spinach, cabbage or kale)
  • 3 tablespoons Limmi lemon juice
  • a sprig of parsley
  • a pinch of paprika
  • extra virgin olive oil to taste
  • breadcrumbs to taste
  • salt and pepper to taste


Add grated raw or cooked vegetables mashed with a fork to the chickpea flour. Mix well and add a pinch of paprika, a pinch of salt, a dash of pepper, and chopped parsley. If the mixture is too thick, add a bit of water.

Form the mixture into patties, then coat them in breadcrumbs (or panko breadcrumbs for a more crunchy version) and bake in a preheated oven at 200° for 20 minutes.

You can serve the vegan burgers as a main course, accompanying them with artichoke crudités or a delicious salad, or serve them as a sandwich, along with a piece of lettuce, a few slices of tomato and, for a vegetarian version, spread some aïoli sauce or mayonnaise on the bottom piece of bread.