Name Mini vegetable burgers


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* 250 g (9 oz) potatoes, peeled and chopped
* 25 g (1 oz) butter
* 1 small onion, peeled and chopped
* 50 g (2 oz) broccoli florets, chopped into small pieces
* 75 g (3 oz) washed and finely chopped leek
* 75 g (3 oz) button mushrooms, chopped
* 75 g (3 oz) grated carrot
* 50 g (2 oz) frozen or canned sweetcorn
* 1 tsp soy sauce
* 50 to 75 g (2 to 3 oz) Gruyere cheese, grated
* 1 tbsp fresh parsley, chopped cayenne pepper
* salt and freshly ground black pepper
* seasoned flour
* 2 eggs, lightly beaten
* 150 g (5 oz) breadcrumbs
* vegetable oil for frying
* 12 mini-buns
* salad
* tomato ketchup

Put the potatoes into a pan of lightly salted water, boll until tender (about 15 minutes) and then drain and mash. Melt the butter, add the onion, broccoli and leek and saute until beginning to soften (about 3 minutes). Add the mushrooms and cook for 1 minute. Add the carrots and sweetcorn and cook for 2 minutes. Mix in the mashed potato, soy sauce, cheese, parsley, a pinch of cayenne pepper and season with salt and pepper. Coat with flour, dip in beaten egg and then dip in breadcrumbs. Dip in the egg once again and then coat with another layer of breadcrumbs to make a crispy coating for the burgers. Saute in shallow oil until crisp and golden on both sides. Serve on their own or in mini-buns with a little salad and ketchup.

Serves: 20 burgers

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