Cheesy veg burgers

alternative to meat carrot carrots cheddar granary bread healthy kids cooking leek leeks mushroom mushrooms veggie

N/A

Makes 8 burgers

Source

Ingredients

2 tbsp olive oil

2 leeks , sliced

200g mushroom , sliced

2 large carrots , peeled and coarsely grated

1 tbsp seasoning , we used Schwartz Moroccan

1 tbsp soy sauce

300g can bean , try kidney or pinto, drained and rinsed

100g cheddar , coarsely grated

200g (about 4 slices) granary bread torn into pieces

burger buns , lettuce, tomato and other favourites, to serve

Method

Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.

With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.

To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.