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!

Jane Cook