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Vegetable burgers

Makes eight burgers

Prep:

Cook:

Serves:

    Most children turn their noses up at anything with green bits or visible onions and it can be a real struggle to get them to eat their veggies. For some time, I have been working on developing the ultimate vegetable burger and the recipe below should convert even confirmed vegetable haters. I make them often for my children and the whole family loves them. It is a good idea to make extra and once they are cooked and cool, you can freeze them on an open tray and when frozen you can transfer them to a plastic container and separate the layers with greaseproof paper.

    Makes eight burgers

    Ingredients

    ● 350g medium potatoes skin on
    ● 1½ tbsp olive oil
    ● 150g finely chopped red onion,
    ● 150g small leek, chopped
    ● 150g grated carrot
    ● 100g brown cap mushrooms, diced
    ● 1 garlic clove, crushed
    ● 1 tsp fresh thyme leaves
    ● 1 tbsp soy sauce
    ● 40g gruyere cheese, grated
    ● 75g fresh breadcrumbs
    ● 2 tsp clear honey
    ● 1 egg yolk
    ● Flour for dusting
    ● Sunflower oil for frying
    ● Salt and freshly ground black pepper

    Method

    ● Prick the potatoes. Cook in the microwave on high at 800W for about 10 minutes until soft.
    ● Alternatively boil the potatoes with the skin on in a pan of water for 30 minutes with the skin on.
    ● Allow the potatoes to cool.
    ● Meanwhile, heat the olive oil in a large frying pan and sauté the onion, leek, carrot, mushrooms, garlic and thyme for 10 minutes, stirring occasionally until the vegetables are soft.
    ● Make sure the mixture is quite dry and leave to become cold.
    ● Peel the potatoes and lightly mash. Add the cold vegetables and remaining ingredients except the oil and flour.
    ● Mix together and season well.
    ● Shape into 8 burgers. You will find the mixture is quite soft as I did not want to make it stodgy by packing it out with breadcrumbs.
    ● Chill in the fridge for 30 minutes.
    ● Lightly flour both sides, then fry in a little sunflower oil for about 3 to 4 minutes on each side until golden and cooked through.

    Method
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