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    Veggie burgers

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    Veggie burgers

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

    • Vegetarian
    • 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.

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