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These vegetarian bugers can also be served in buns with all the usual accompaniments for a more substantial meat-free meal.
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
Typical values per serving:
This recipe was first published in January 2015.