Annabel Karmel's veggie 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.