Annabel’s Yummy Veggie Burgers are simply the best! Healthy, hearty and flavoursome the whole family will enjoy these tasty burgers.
Why not try serving alongside these tasty Parmesan Roasted Sweet Potato Wedges
Ingredients
1 tablespoon chia seeds
3 tablespoons water
200G whole sweet potatoes
3 tablespoons olive oil
1 leeks, chopped
100g carrot, grated
100g brown mushrooms, chopped
50g red pepper, chopped
50g pecans
50g fresh breadcrumbs
50g Italian style hard cheese, grated (or dairy-free alternative)
1 teaspoon ketchup
1 teaspoon soy sauce
2 teaspoon thyme leaves, chopped
Flour for coating
3 tablespoons water
200G whole sweet potatoes
3 tablespoons olive oil
1 leeks, chopped
100g carrot, grated
100g brown mushrooms, chopped
50g red pepper, chopped
50g pecans
50g fresh breadcrumbs
50g Italian style hard cheese, grated (or dairy-free alternative)
1 teaspoon ketchup
1 teaspoon soy sauce
2 teaspoon thyme leaves, chopped
Flour for coating
Method
- Measure the chia and water into a small bowl. Set aside for 5 minutes
- Prick the sweet potatoes and cook in the microwave for about 7 minutes until soft. Leave to cool, then scoop out the flesh
- Heat 1 tablespoon of oil in a frying pan. Add the leek and fry until soft, leave to cool
- Measure the sweet potato, leek, carrot, mushroom, pepper, pecans, breadcrumbs, cheese, ketchup, soy, thyme and chia mixture into a processor. Blend until the mixture has come together. Season lightly.
- Shape into 15 burgers, coat in flour.
- Heat the remaining oil in the frying pan.
- Add the burgers and fry for 2-3 minutes each side until golden and cooked through
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