Veggie burgers

These vegetarian bugers can also be served in buns with all the usual accompaniments for a more substantial meat-free meal.

  • Preparation time: 15 minutes, plus chilling
  • Cooking time: 30 minutes
  • Total time: 45 minutes, plus chilling

Serves: 6


1 swede, peeled and diced
300g Maris Piper potatoes, peeled and diced
150g January King or Savoy cabbage, shredded
75g Mixed Roasted Nuts, finely choped
1 tbsp hot horseradish sauce
75g plain flour
100g Mixed Seeds
2 tbsp olive oil
Tomato and onion slices, to serve
Salad leaves, to serve


  1. Cook the swede and potato in boiling water for 15-20 minutes until tender.  Drain and coarsely mash.  Meanwhile, cook the cabbage in boiling water for 5 minutes, drain well and roughly chop.
  2. Stir the cabbage into the mash with the nuts, horseradish and flour, and season to taste.  Divide into 6 and shape into burgers.  Place the seeds on a plate and press the burgers on both sides to evenly coat.  Chill for 10 minutes.
  3. Heat the oil in a large frying pan and fry the burgers in 2 batches for 4 minutes per batch, turning once, until golden.  Serve topped with tomato and onion slices, and salad leaves alongside.