Veggie Burgers

A cracking recipe ahead of your #meatfreemonday veggie burgers. Packed full of borlotti beans, fresh root vegetables and punchy fresh herbs. All bought together with creamy mash, then coated in bread crumbs.

Makes 4-6 Patties

Ingredients

400g Tin of Borlotti Beans

1 Medium Onion

1 large Carrot

1 Green Pepper

2 Garlic Cloves

1 Baking Potato

2 Sprigs of Thyme

2 Sprigs of Rosemary

1 Sprig of Mint

1tsp of Chilli Flakes

1tbsp tomato Purée

Salt & Pepper

Bread Crumbs

Method 

Finely chop the onion, garlic, carrot and green pepper. Sauté on a low heat with 1tbsp of oil, salt and pepper. Add the chopped herbs, chilli flakes then sauté until softened. Remove from the heat and allow to cool completely.

Meanwhile place the chopped potato in a pan, cover with water and boil until softened. Drain then mash the potato.Add the cooled vegetables to the mash, combine together along with the tomato purée. 

Form the mixture into patties and toss in bread crumbs until well coated. Place in the fridge for 30 minutes to firm up. 

Place under a preheated 180C grill and cook until golden brown on both sides.

Serve in toasted brioche buns.