Veggie Burgers

These easy tofu and veggie burgers freeze well and are great for getting loads of veggies into your kids whilst letting them believe they're getting "junk" food ;) My two like these burgers with sliced cheese, lettuce and pineapple and homemade kumara chips on the side.  Yum.

Below are the rough weights and types of veggies I use - but I tend to add whatever we have lurking in the bottom of the veggie drawer in the fridge as this is a good way to use them up.

Veggie Burgers

Makes 8 - 10 burger patties

1 tablespoon butter

200gm mushrooms, chopped

1/2 onion, finely chopped

2 cloves garlic, crushed

1 carrot, grated

100gm steamed broccoli

1/2 red capsicum, chopped

100gm unsalted raw cashews, finely chopped

1 package firm tofu (approx 290gm) - available in the chiller (fresh) at the supermarket or in the Japanese food aisle (long life)

Breadcrumbs from 2-3 slices of whole grain bread 

1 tablespoon tomato sauce

Flour for coating burgers

Olive oil spray for frying

Melt butter over medium heat in frying pan, add chopped mushrooms and sauté for 3-4 minutes until they're just tender.  Allow to cool slightly then transfer to food processor with remaining ingredients and blitz until well combined.  If you don't have a food processor, you can do this by hand but will need to chop all the ingredients very finely before you mix them in a large bowl.

Form into 8 - 10 burgers around the size of the palm of your hand.  Coat each burger lightly with flour before frying them over a medium heat until both sides are golden brown.

Freeze cooked patties by allowing them to cool and separating with baking paper and sealing in ziploc bags or an airtight container.