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Prep:10 mins
Cook:20 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 177
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fat 7g
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saturates 3g
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carbs 21g
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sugars 5g
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fibre 4g
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protein 8g
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salt 2.13g
Ingredients
- 2 tbsp olive oil
- 2 leeks, sliced
- 200g mushrooms, sliced
- 2 large carrots, peeled and coarsely grated
- 1 tbsp seasoning, we used Schwartz Moroccan
- 1 tbsp soy sauce
- 300g can beans, 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
Tip
More quick ideasFinely chop vegetables and use as the base for a pasta sauce. Incorporate root veg into mashed potatoes and use to top pies.
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.