Riverside Recipes: Deri Reed's Cauli Burgers with Garlic Aioli
This delicious veggie burger recipe was created by Deri Reed, award-winning Welsh Chef, former Riverside Market trader and founder of The Warren restaurant in Carmarthen.
Deri was a regular at Riverside Market between the years 2010 - 2012 with his market stall The Ethical Chef. His experiences of trading at the market paved the way for him to open his now multi-award-winning restaurant The Warren and set up a community kitchen, Cegin Hedyn - both in in Carmarthen.
He explained, “The time I spent trading at Riverside was incredibly magical for me. It gave me an opportunity to meet my customers, test my ideas and have access to the best produce Wales has to offer - and I have been buying produce from some of them ever since."
Deri’s simple yet delicious recipe is packed full of flavour - and can be made with a variety of fresh, local ingredients which are available from the market, every week!
INGREDIENTS
For the cauli burgers
500g cauliflower
200g parsnips
100g carrots
1 onion
200g tinned black-eyed beans
25g ginger
2 garlic cloves
100g chickpeas
1 lemon, (juice and zest)
2 tsp roast garlic salt
Welsh rapeseed oil
For the garlic aioli
50ml aquafaba (chickpea water)
1 clove garlic
1 lemon, juiced
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp roast garlic salt
400ml Welsh rapeseed oil
Slices of strong Welsh cheddar, added to taste
METHOD
Serves 2 | Prep time 5 mins | Cook time 25 mins
Cauliflower Burgers
Drain the chickpeas but reserve the chickpea water for later
Roughly chop all veg then roast in the oven with the rest of the burger ingredients at 180 degrees for 15 – 20 minutes.
Blitz roasted vegetables to a course consistency, adding more rapeseed oil to loosen as required.
Mould into patties then pan fry for 30 seconds on each side.
Top each patty with strong Welsh cheddar cheese and pop back in the oven at 180 degrees for 5 minutes.
Garlic Aioli
Blend the reserved aquafaba (chickpea water) with the mustard, salt and garlic
Slowly add rapeseed oil, adding a little at a time
Add vinegar and lemon juice, tasting until the consistency and flavour is right
Season to taste
Assemble your burgers in a locally baked bun and add ketchup and condiments to taste – we added some local chutney to ours. Tuck in!