Veggie burgers

Veggie burgers with beetroot and fennel slaw
Serves:8
Cooking Time:5 minutes
Prep Time:20 minutes + refrigeration

Ingredients

  • 3 Woolworths Baby Leeks, sliced
  • ½ Woolworths Crushed Garlic, Ginger, Chilli & Lemongrass
  • 1 x 400 g can Woolworths Butter Beans, drained & rinsed
  • 50 g Woolworths Baby Spinach
  • 50 g Woolworths Kale
  • 1 orange, zested (optional)
  • 1–2 small wholewheat rolls, crumbled & toasted (for breadcrumbs)

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

  1. Tear roll into pieces and place in a roasting tray in a 150°C oven and let the bread dry in a frying pan to make your own breadcrumbs. TIP: This helps bind the patty together. 
  2. In a medium saucepan, heat a drizzle of olive or avocado oil. Add some of the Woolworths prepared garlic, ginger, chilli & lemongrass punnet, fry for 1 minute and add leeks and cook for another 5–8 minutes
  3. In a food processor, add the softened leeks, butter beans and remaining patty ingredients, adding a pinch of salt to season and blend until a smooth paste like mixture forms. Shape into mini patties and chill in the fridge for 30 minutes or until ready to cook. Fry in a hot pan and a drizzle of oil for a 3–4 minutes aside until golden and cooked through.
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Baby Leeks 200 g
1
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Crushed Garlic, Ginger, Chilli & Lemongrass 70 g
1
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Butter Beans in Brine 400 g
1
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Baby Spinach 200 g
1
R 0
Chopped Kale 180 g
1
R 0
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