Annabel's Mini Vegetable Burgers

Getting your child to eat vegetables isn't easy, but turning them into a burger makes life a lot easier. Mushrooms, carrots, leek and onion all disappear into these burgers. The soy sauce, honey, Gruyère and touch of cayenne pepper add to the delicious flavour. They freeze very well too, on a tray lined with cling film. When frozen, you can wrap each one individually so that you can remove as many as you need at any time.

Ingredients

Coating

Directions

1. Boil the potato, unpeeled, in lightly salted water until tender (approximately 25 minutes). Drain and when cool enough to handle, peel and grate into a large bowl.
2. Meanwhile, put the olive oil in a large non-stick frying pan. Sauté the onion for 3 minutes, then add the carrot, leek, mushrooms, thyme and garlic, and cook for a further 10 minutes. Cool slightly.
3. Add the vegetables to the grated potato. Mix in the cheese, breadcrumbs, Worcestershire sauce, soy sauce, egg yolk and honey, and season to taste with salt, pepper and cayenne pepper. Form into 12 small burgers. Coat each burger with flour, dip into beaten egg and then in breadcrumbs.

4. In a large frying pan, heat the sunflower oil. Sauté as many burgers as will comfortably fit in the pan, flipping at least once, until they are golden on both sides.