Annabel Karmel's veggie burgers

Method

1. Heat the olive oil in a large non-stick pan and sauté the vegetables for 10 mins, until soft. Add the garlic and cook for a minute, then add the soy sauce and sugar, and cook for a further minute. Spread out on a plate and leave to cool. (For the small veggie bites/burgers you need to chop the cooked and cooled veg, either in a food processor, scraping down the sides frequently, or with a large knife).
2. Transfer the vegetables to a bowl and mix in 2tbsp of the Parmesan, the fresh breadcrumbs, mayonnaise and Cheddar and pepper to taste.
3. For the bites, take teaspoonfuls and roll into balls; for burgers, take tablespoonfuls and squish into a patty shape. If you have time, put on a plate and chill for 1 hr or preferably overnight. However, they can be coated and cooked without chilling.
4. Mix together the dried breadcrumbs and rest of the Parmesan on a large plate, along with salt and pepper to taste. Put the plain flour on a plate and season with salt and pepper. Beat the egg in a small bowl. Dust the bites/burgers in the seasoned flour then dip in egg and roll in the breadcrumbs.
5. Heat the sunflower oil in a large non-stick pan and cook the bites/burgers for 1-2 mins each side, until golden. Drain on kitchen paper and serve warm - with buns, lettuce, tomato and mayonnaise for burgers.

Makes: about 16 small bites or 8 burgersPrep time: 20 minsCooking time: 12 mins2tbsp olive oil1 medium shallot, diced½ stick celery, diced1 large carrot, peeled and grated½ small leek, finely sliced3 chestnut mushrooms, diced1 garlic clove, crushed1tbsp dark soy sauce2tsp soft light brown sugar4tbsp freshly grated Parmesan40g (1½ oz) fresh breadcrumbs½ tbsp mayonnaise15g (½ oz) Cheddar, grated5tbsp dried breadcrumbs2tbsp flour1 egg2-3 tbsp sunflower oil, for fryingSalt and pepper, to seasonBuns, lettuce, tomato,mayonnaise, to serve (for burgers)1. Heat the olive oil in a large non-stick pan and sauté the vegetables for 10 mins, until soft. Add the garlic and cook for a minute, then add the soy sauce and sugar, and cook for a further minute. Spread out on a plate and leave to cool. (For the small veggie bites/burgers you need to chop the cooked and cooled veg, either in a food processor, scraping down the sides frequently, or with a large knife).2. Transfer the vegetables to a bowl and mix in 2tbsp of the Parmesan, the fresh breadcrumbs, mayonnaise and Cheddar and pepper to taste.3. For the bites, take teaspoonfuls and roll into balls; for burgers, take tablespoonfuls and squish into a patty shape. If you have time, put on a plate and chill for 1 hr or preferably overnight. However, they can be coated and cooked without chilling.4. Mix together the dried breadcrumbs and rest of the Parmesan on a large plate, along with salt and pepper to taste. Put the plain flour on a plate and season with salt and pepper. Beat the egg in a small bowl. Dust the bites/burgers in the seasoned flour then dip in egg and roll in the breadcrumbs.4. Heat the sunflower oil in a large non-stick pan and cook the bites/burgers for 1-2 mins each side, until golden. Drain on kitchen paper and serve warm - with buns, lettuce, tomato and mayonnaise for burgers.Suitable for freezing: freeze uncooked bites/burgers on baking sheets lined with non-stick baking parchment. When firm, transfer to re-sealable freezer bags. Cook direct from frozen, adding 1 min extra cooking time for bites and 2 mins extra for burgers.www.annabelkarmel.com