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.
Top tip for making Annabel Karmel’s veggie burgers
Annabel says the soy sauce should give enough salt so you shouldn't need to add anymore.