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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A sneaky (and fast) way to get vegetables into the kids. Ingredients:
2 tablespoons olive oil |
2 leeks, sliced |
200 g mushrooms, sliced |
2 large carrots, peeled and coarsely grated |
1 tablespoon seasoning, e.g. barbeque, moroccan |
1 tablespoon soy sauce |
300 g kidney beans, drained and rinsed |
100 g cheddar cheese, coarsely grated |
4 slices granary bread, torn into pieces |
Directions:
1. Heat 1 tbsp oil in a shallow saucepan over a medium flame.
2. Tip in vegetables, seasoning and soy sauce,
3. cook, stirring occasionally, for 10 mins until soft.
4. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
5. With wet hands, mold mix into 8 burgers.
6. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
7. To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy.
8. Serve with toasted buns, salad, ketchup and mayo.
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