Cheesy veg burgers

• olive oil↗2 tbsp tbsp
• leeks↗2 2

  sliced

• mushroom↗200g g

  sliced

• large carrots↗2 2

  peeled and coarsely grated

• seasoning1 tbsp tbsp

  we used Schwartz Moroccan

• soy sauce↗1 tbsp tbsp
• can bean300g g

  try kidney or pinto, drained and rinsed

• cheddar↗100g g

  coarsely grated

• (about 4 slices) granary bread200g g

  torn into pieces

• burger buns↗

  lettuce, tomato and other favourites, to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 mins until soft. Tip veg into a food processor with the beans, cheese and bread, season, then pulse to a thick paste.

2. 2

   With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.

3. 3

   To cook, heat oil in a frying pan and fry 2-3 mins on each side until crispy. Serve with toasted buns, salad, ketchup and mayo.