Ingredients Jump to Instructions ↓

  1. 2tbsp olive oil

  2. 1 medium shallot, diced

  3. 1/2 stick celery, diced

  4. 1 large carrot, peeled and grated

  5. 1/2 small leek, finely sliced

  6. 3 chestnut mushrooms, diced

  7. 1 garlic clove, crushed

  8. 1tbsp dark soy sauce

  9. 2tsp soft light brown sugar

  10. 4tbsp freshly grated Parmesan

  11. 40g (1 1/2 oz) fresh breadcrumbs

  12. 1/2 tbsp mayonnaise

  13. 15g ( 1/2 oz) Cheddar, grated

  14. 5tbsp dried breadcrumbs

  15. 2tbsp flour

  16. 1 egg

  17. 2-3 tbsp sunflower oil, for frying Salt and pepper, to season Buns, lettuce, tomato, mayonnaise, to serve (for burgers)

Instructions Jump to Ingredients ↑

  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). 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.


Send feedback