Veggie mini burgers

Prep: 10 mins
Cook: 55 mins
Veggie mini burgers
Healthy and budget friendly veggie burgers made easy for Mum.
 

125g red lentils

1 vegetable stock cube

250g of vegetables (select inexpensive and seasonal vegetables) carrots, parsnips, potatoes, courgettes peeled and chopped.

125g oats

1 garlic clove, crushed

1 tbsp tomato puree

1 tsp Marmite (optional)

1 tsp Worcestershire sauce (or vegan Worcester sauce)

Bring a large pot to the boil, then add the lentils with the vegetable stock cube and simmer until they have double in size, about 20 minutes.

If needed, add a little more water.

dd the vegetables to the pot and mix through.

When the lentils are cooked, add the oats, garlic, tomato puree,

Marmite if using and Worcestershire sauce.

Mix through and leave to stand for 10 minutes.

Shape into 8 mini burgers.

These can be frozen at this point.

To cook, fry them in a pan with a little oil or bake in the oven on a greaseproof lined baking tray at 200°C / 400°F / Gas mark 6. For 20 minutes.

Enjoy with any toppings preferred and a wholemeal bun or with a simple salad and wedges.

Serves
8

Preparation Time
10 minutes

Cooking Time
55 minutes

Main ingredients
Vegetables, Lentils, Grains

Recipe Type
Healthy, Kids Food, Vegetarian, Batch Cooking

Special Info
Vegetarian

Level of Difficulty
Easy

54 Shares

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