Vegetable Burgers

Serves: 6 (6 burgers)
Prep time:
Cooking time:





450g potatoes
2 slices of whole meal bread
50g carrot, grated
100g 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 powder

For the coating
1 tablespoon olive oil
2 tablespoons fine semolina

To serve
6 wholemeal rolls
6 teaspoons reduce 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.


You can also add a layer of sliced onions.











Source: British Heart Foundation