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Veggie burgers
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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.
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
Typical values per serving:
Energy |
1,426kj 342kcals |
---|---|
Fat | 21g |
Saturated Fat | 2.8g |
Carbohydrate | 28.8g |
Sugars | 7.7g |
Protein | 9.4g |
Salt | 0.2g |
Fibre | 6g |
This recipe was first published in January 2015.
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