Vegetable Burgers

Vegetable burgers

Category: Main meal | Serves: 6

Prep time: 10-15 minutes | Cooking time: 10-15 minutes


For the burgers

450g/1lb potatoes

2 slices of wholemeal bread

50g/2oz grated carrot

100g/4oz frozen peas, roughly chopped

1 medium onion, finely chopped

1 teaspoon ginger, finely grated

1 teaspoon green chillies, crushed

2 tablespoons coriander stalks and leaves, finely chopped

1 tablespoon lemon juice

1/2 teaspoon cinnamon powder

1/2 teaspoon garam masala

1 teaspoon cumin seeds, roasted and ground


For the coating

1 tablespoon olive oil

2 tablespoons fine semolina


To serve

6 wholemeal rolls

6 teaspoons reduced calorie/light mayonnaise

1 small lettuce

1 medium tomato, sliced

1/2 cucumber, sliced

  1. Boil the potatoes with the skin still on. Drain and allow to cool. Remove the skin and finely grate the potatoes.
  2. Place the bread in a food processor or blender and process to make fine breadcrumbs.
  3. Mix together the potatoes, bread, and all the other burger ingredients.
  4. Divide the mixture into 6 servings. Spread a little oil on your hands, roll the mixture into a ball then pat it into a burger shape. Coat the burger with semolina.
  5. Add a tablespoon of oil to a non-stick frying pan, fry the burgers on a medium heat for about 5-7 minutes on each side – turning only once, very gently – until the burgers are golden brown.
  6. Place on kitchen paper to remove any excess oil.
  7. Lightly toast the wholemeal burger buns. Place a burger on the bottom half of each bun. Add layers of lettuce, sliced tomatoes and cucumber. Spread a teaspoon of mayonnaise onto the other half of each burger bun and place this on top.

Cook's tips

  • You can also add a layer of sliced onions.

Nutritional information

Veggie Burgers