Carrot, cumin and kidney bean burgers – made by you!
I absolutely love it when people send me photos of my recipes that they’ve made with their own fair hands – and I’ve amassed quite a few by now which I will attempt to sort out and blog over the next few weeks. First up, the carrot, cumin and kidney bean burgers! (For the recipe, click here!)
Are you making these? To join the wall of fame, and make me smile a big old smile, send me a photo on Twitter or email it to jackmonroe@live.co.uk
Jack Monroe. Follow me on Twitter @MsJackMonroe. Find me on Facebook at http://www.facebook.com/agirlcalledjack
A Girl Called Jack is available to order here: http://www.amazon.co.uk/A-Girl-Called-Jack-Monroe/dp/0718178947
Categories: Recipes & Food
COOKING ON A BOOTSTRAP 
So far, nothing I’ve cooked from this blog has stuck around long enough for me to get a picture …..
Yep, same here. The carrot & coriander soup was just lovely too. I can’t believe some burgers made it to the freezer, but alas, once cooked, were wolfed down!
Yep, they get eaten really fast here too! No chance of a photo yet!
These have become a real favourite with me and anybody I’ve cooked them for.
Hi Jack, I make some black bean burgers (with canned (tinned) corn in them but yours look so good I’m going to give them a try. Also I want to thank you for your response to my parsley question. I am going to try taking the parsley and putting it in the shade. It can’t hurt. I am in the US (north east) and only have enough good warm weather for maybe the next two months or so if we’re lucky. Maybe I can get the parsley to grow a little better for this time period. Thanks again!
There’s an interesting idea i’ve seen about growing herbs in a recycled 2 litre bottle to conserve the warm environment, I was going to bring mine in over the winter – i’ll do a blog post on it tomorrow.
That must make you proper chuffed! It’s always lovely when people cook something from a recipe you’ve posted.
Delish!
Hi Jack, I’m a TV producer and I’d love to talk to you about your blog and your book. How can I get in touch? Perhaps you could email me your contact details to defragmentalised@gmail.com (excuse the random email address but I prefer not to give out my work email in a public forum!)
You are an inspiration Jack. You will go far in life I’m sure. As a veggie I love all your veg based recipes a lot of which, are also vegan I think.