These are very popular in my house and even confirmed veggie haters seem to like them.
Exclusive recipe from Annabel’s Complete Baby & Toddler Meal Planner.
Ingredients
500g medium potatoes skin on
1.5 tbsp olive oil
150g red onion, finely chopped
1 small leek, chopped
2 grated carrot
100g brown cap mushrooms, diced
1 garlic clove, crushed
1 tsp fresh thyme leaves, chopped
1 tbsp soy sauce
40g Gruyère cheese, grated
75g fresh breadcrumbs
2 tsp clear honey
Flour for dusting
Sunflower oil for frying
Salt & pepper
1.5 tbsp olive oil
150g red onion, finely chopped
1 small leek, chopped
2 grated carrot
100g brown cap mushrooms, diced
1 garlic clove, crushed
1 tsp fresh thyme leaves, chopped
1 tbsp soy sauce
40g Gruyère cheese, grated
75g fresh breadcrumbs
2 tsp clear honey
Flour for dusting
Sunflower oil for frying
Salt & pepper
Method
- Prick the potatoes. Cook in the microwave at 800 W for about 10 minutes until soft. Or boil them in a pan of water for 30 minutes with the skin on. Allow to cool and remove the skin.
- Meanwhile, heat the olive oil in a large frying pan and sauté the onion, leek, carrot, mushrooms, garlic and thyme for 10 minutes, stirring occasionally until the vegetables are soft. Make sure the mixture is quite dry and leave to become cold.
- Peel the potatoes and lightly mash with a fork. Add the cold vegetables and remaining ingredients except the oil and flour. Mix together and season well.
- Shape into 8 burgers. Chill in the fridge for 30 minutes. Lightly flour both sides then fry in a little sunflower oil for about 3-4 minutes each side until golden and cooked through.
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