Cheesy Veg Burgers

A sneaky (and fast) way to get vegetables into the kids.

• Ready In: 30 mins
• Yields: 8 burgers

Ingredients

• 2  tablespoons olive oil
• 2  leeks, sliced
• 200  g mushrooms, sliced
• 2  large carrots, peeled and coarsely grated
• 1  tablespoon  seasoning, e.g. barbeque, moroccan
• 1  tablespoon soy sauce
• 300  g kidney beans, drained and rinsed
• 100  g cheddar cheese, coarsely grated
• 4  slices  granary  bread, torn into pieces

Directions

1. Heat 1 tbsp oil in a shallow saucepan over a medium flame.
2. Tip in vegetables, seasoning and soy sauce,
3. cook, stirring occasionally, for 10 mins until soft.
4. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.
5. With wet hands, mold mix into 8 burgers.
6. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
7. To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy.
8. Serve with toasted buns, salad, ketchup and mayo.