Annabel Karmel’s veggie burgers Recipe

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  • Vegetarian






20 min


12 min

These veggie bites/burgers are a great way to get kids to eat more veg – and they’re suitable for children under the age of 1. Make Annabel Karmel’s quick recipe today.


  • 2tbsp olive oil
  • 1 medium shallot, diced
  • ½ stick celery, diced
  • 1 large carrot, peeled and grated
  • ½ small leek, finely sliced
  • 3 chestnut mushrooms, diced
  • 1 garlic clove, crushed
  • 1tbsp dark soy sauce
  • 2tsp soft light brown sugar
  • 4tbsp freshly grated Parmesan
  • 40g (1½ oz) fresh breadcrumbs
  • ½ tbsp mayonnaise
  • 15g (½ oz) Cheddar, grated
  • 5tbsp dried breadcrumbs
  • 2tbsp flour
  • 1 egg
  • 2-3 tbsp sunflower oil, for frying
  • Salt and pepper, to season
  • Buns, lettuce, tomato, mayonnaise, to serve (for burgers)


  • 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).

  • Transfer the vegetables to a bowl and mix in 2tbsp of the Parmesan, the fresh breadcrumbs, mayonnaise and Cheddar and pepper to taste.

  • 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.

  • 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.

  • 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.

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Top Tip

Annabel says the soy sauce should give enough salt so you shouldn't need to add anymore.