Packed with goodness – though your kids would never know
Ingredients:
- 2 leeks , sliced
- 2.0 tbsp olive oil
- 1.0 tbsp soy sauce
- 100.0g cheddar , coarsely grated
- 2 large carrots , peeled and coarsely grated
- burger buns , lettuce, tomato and other favourites, to serve
- 1.0 tbsp seasoning , we used Schwartz Moroccan
- 200.0g (about 4 slices) granary bread torn into pieces
- 200.0g mushrooms , sliced
- 300.0g can beans , try kidney or pinto, drained and rinsed
Instructions:
- 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.
Cheesy Veg Burgers • Yield: 8 servings
Ingredients:
- 2 leeks , sliced
- 2.0 tbsp olive oil
- 1.0 tbsp soy sauce
- 100.0g cheddar , coarsely grated
- 2 large carrots , peeled and coarsely grated
- burger buns , lettuce, tomato and other favourites, to serve
- 1.0 tbsp seasoning , we used Schwartz Moroccan
- 200.0g (about 4 slices) granary bread torn into pieces
- 200.0g mushrooms , sliced
- 300.0g can beans , try kidney or pinto, drained and rinsed
Cheesy Veg Burgers Nutrition Facts:
• Diet:
• Calories: 87.71
• Fat: 70.15
• Carbs: 70.49
• Protein: 79.17
• Cholesterol: 34.00
• Calcium: 136.79
• Sodium: 112.52* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
