Veggie Burgers are great for the kids and an awesome way to use up veggies in the fridge!
I know how hard it is to make the kids eat veggies because, well, meat tastes better! Given that, here’s a recipe that’s filled with vegetables but they will still surely love!
Veggie Burgers might look like the usual burger patties but these are truly healthy and are just a great dish to serve if you want the fussy eaters to eat the ‘greens’ they find yucky.
You don’t have to fool them, though. Even if they know these are vegan, they wouldn’t want to miss these because these burgers are so, so yummy!
Delicious Crunchy Lentil and Potato Veggie Burgers
4
servings15
minutes6
minutes350
kcal21
minutesKeep the screen of your device on
Ingredients
2 Potato (Large)
2.5 cups Bread crumbs
0.5 cup Red Lentils
4 Carrots-(small)
25 gram Broccoli-(1/4 floret)
50 gram Cauliflower-(1/2 floret)
1.25 Corn Cob-Kernels removed. Can also use tin corn
Directions
- Cook the lentils in a small saucepan of boiling water, uncovered for about 10 minutes or until tender. Once cooked, set aside to drain.
- Meanwhile, steam the veggies until tender and then mash them (in the same way you would do mash potato).
- In a large bowl, mix together ½ cup of the bread crumbs, the mashed veggies and the drained lentils.
- Roll the mixture into hamburger-sized patties and then roll in the remaining bread crumbs.
- Heat a frypan, spray with cooking spray and cook the burgers until brown both sides and heated through.
Notes
- Veggie Burgers are suitable to be frozen for up to four months.
- You can use any combination of vegetables your children like. I have used peas, sweet potato, zucchini (grated) and onion before. The options are endless.
- You can use store-brought fine bread crumbs you just won’t need as much.
Have your say!