Pinch of Nom
Prep time: 15 mins
Cooking time: 10 mins
118 kcal per serving
You can’t beat a good veggie burger. The very best of them are substantial and tasty and, if you’re a meat-eater, you don’t even miss the meat. This is one of those great burgers. The addition of a small amount of Parmesan gives them a fantastic sharp, rich taste. Serve with a large salad and enjoy!
Gluten-free (use gluten-free buns)
© 2020 Kate Allinson and Kay Featherstone / Bluebird Books · Reproduced with permission. · Pinch of Nom: 100 Slimming, Home-style Recipes by Kate Allinson and Kay Featherstone (Bluebird, Hardback £20; eBook £16.99) Photography by Mike English
You Will Need
Cook the potatoes in a pan of boiling salted water until soft, then drain well and mash with a hand-held masher or fork.
Spray a large frying pan with some low-calorie cooking spray and place over a medium heat. Add the garlic and all the vegetables (except the peas and sweetcorn) and cook for 5 minutes, stirring so they don’t start to colour. Add the peas and sweetcorn and cook for another 2–3 minutes.
Mix the mashed potato and vegetables together in a bowl, then stir in the chopped parsley and Parmesan.
Divide the mixture into four equal pieces, and form each piece into a burger shape. (You can freeze the burgers at this point for cooking on another day. Thoroughly defrost the burgers before cooking.)
Spray a frying pan with some low-calorie cooking spray and place over a medium heat. Add the burgers and cook for 5 minutes or until they are golden brown on the bottom, then turn them carefully and cook for another few minutes. When the other side is golden brown, remove from the heat and serve the burgers on their own, in a wholemeal roll packed with salad.