Sage and onion veggie burgers
Skill level: Easy peasy
Costs: Cheap as chips
Our mummy blogger Anneliese says: 'These veggie burgers contain just a few ingredients but still manage to be packed full of flavour. The grated carrot and the kidney beans are well hidden in the burgers, while the sweetcorn is loud and proud. The addition of the sage and onion stuffing mix adds another dimension to these flavoursome veggie burgers and makes them impossible to resist!'
- 1 x 400g tin of red kidney beans
- 75g sage and onion stuffing mixture
- 250g grated carrots (approximately 3 medium carrots)
- 8tbsp sweetcorn
- 1 large egg, lightly beaten
- 1 heaped tablespoon of plain flour
As these veggie burgers are so filling we serve them without baps, with potato wedges and baked beans.
- First of all drain the kidney beans, and then place into a large mixing bowl.
- Use a potato masher or a fork to mash the kidney beans until they break down into a paste.
- Add the sage and onion stuffing mixture, grated carrot, sweetcorn, beaten egg and flour to the mixing bowl and give everything a good mix. It might feel like a fairly stiff mixture at first but it will come together in next to no time!
- Use your hands to make approximately 8 burgers. The benefit of a firmer mixture is that it is very easy to shape into burger patties; flour your hands if the mixture feels too sticky to handle.
- If you have the luxury of time, place the burgers onto a plate and chill in the fridge for at least half an hour.
- Pre- heat the oven to 200C/400F/Gas mark 6 and place the burgers onto a greased baking tray.
- Cook the burgers for approximately 20 minutes, or until cooked through. If you remember, turn the veggie burgers half way through the cooking time. If you forget, don't worry; they'll be just fine!
- As these veggie burgers are so filling we serve them without baps, with potato wedges and baked beans.
5-a-day count: 3 (for 2 adults and 2 children under 10 years old)