Cheesy Veg Burgers

A sneaky (and fast) way to get vegetables into the kids.

Heat 1 tbsp oil in a shallow saucepan over a medium flame.

Cook , stirring occasionally , for 10 mins until soft.

With wet hands , mold 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.

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.

olive oil, leeks, mushrooms, carrots, seasoning, soy sauce, kidney beans, cheddar cheese, bread