- 6
- 15 mins
- 35 mins
Ingredients
- To serve:
- 2 medium carrots, peeled and chopped into small chunks
- 2 small potatoes (about 150g), peeled and chopped into small chunks
- 75 g green beans (fresh or frozen - I used frozen) cut into small (1cm) pieces
- 115 g broccoli - florets only - cut into small pieces
- 150 g grated mature cheddar cheese
- 50 ml double/heavy cream
- salt and pepper
- 50 g plain flour
- 2 eggs, beaten
- 120 g panko or homemade breadcrumbs
- 100 ml vegetable oil
- 6 bread rolls, sliced and toasted
- lettuce
- sliced tomatoes
- mayonnaise
Preparation
Step 1
Instructions
Place your carrots and potatoes into a medium sized saucepan and cover with water so the water is a couple of inches above the veg. Place on the hob and bring to the boil. Boil gently for 10 minutes.
Add in the green beans and broccoli, bring back to the boil and continue to cook for a further 2 minutes.
Drain out the water using a colander, then put the veg back in the pan. Gently crush any potatoes you see using a fork. Don't worry if you don't get all of them. Leave to cool for a couple of minutes whilst you prepare your breadcrumb coating.
Put the flour, beaten egg and breadcrumbs onto 3 large plates. Add some salt and pepper to the breadcrumbs and stir it in.
Add the oil to a large frying pan and start to heat.
Add the cheese and cream to the veg mixture and stir gently until combined. Take a good scoop of the veggie mixture (about the size of a large plum) and form into a patty. Dip the veggie patty in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go. It will be a bit sticky, but it's easier to reshape when the breadcrumbs are on. Repeat until you’ve used up all of the mixture - it should make 6 patties.
Place the patties in the hot oil and cook on a medium-to-high heat for about 3 minutes on each side until golden brown.
Drain on a bit of kitchen paper and then serve on toasted buns with lettuce, tomato sliced, red onion and mayo.
Instructions