Why recepie famous for?
Packed with goodness – though your kids would never know
Ingredients
2 tbsp olive oil2 leeks, sliced
2 large carrots, peeled and coarsely grated
1 tbsp seasoning, we used Schwartz Moroccan
1 tbsp soy sauce
200g mushrooms, sliced
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
Instructions
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.
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