CHEESY VEG BURGERS

Cheesy veg burgers image

Packed with goodness - though your kids would never know

Provided by Good Food team

Time 30m

Yield Makes 8 burgers

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 177 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 2.13 milligram of sodium

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