Carrot cauliflower patty with Chili-lime shrimp 

One of my favourite cooking TV shows is back on! I love Master Chef junior and am always getting new ideas for meals from their mystery boxes and elimination challenges.

This week, they were tasked to cook a vegan burger. I was thinking of lunch and with the epsiode fresh in my mind, I found some cauliflower and carrot in the fridge.


I basically blitzed the cauliflower and carrot in a food processor, threw in breadcrumbs, seasoned it with salt, pepper and paprika, cracked an egg in to help it hold together (this is not vegan I know). 

Then it’s time to form the patty – I just used a ring and stuffed it full of the mixture, pressed and compacted it to shape it.

As Gordon Ramsey says, “Now very carefully” transfer the patty to a hot oiled cast iron and brown the two faces. Since it was quite a tall patty, I just popped it into the oven to make sure the inside was cooked.


The shrimp was de-shelled and de-veined. I left the tails and head on just because it looked nice but on hindsight I should have removed it all. Anyhow, it was seasoned with fajita seasoning, cayenne pepper and lime. 

I couldn’t find wooden skewers so I improvised with metal chopsticks. & these went into the oven to roast alongside the patty in a the cast iron pan for about 15mins at 180-200 degrees. 

The dish was topped off with some Japanese mayonnaise, spring onions and grated cheddar.

Making this was therapeutic and seeing it come together beautifully was so satisfying. If I were to do it again, I would make the patties smaller to get more of that brown crunch from the seared patty. But it was so healthy and delish – cheers to a newfound awesome way to eat cauliflower and carrot!

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