Pea & mint fishcakes
Try these tasty pea and mint fishcakes for a family meal and they're sure to go down a treat with all ages. Serve with a green salad and tartare sauce
Veg-packed cheeseburgers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tbsp vegetable oil
- 1 garlic clovecrushed
- 1 small onionfinely chopped
- 100g courgettegrated
- 1 large carrotgrated
- 50g mushroomsfinely chopped
- ¼ bunch of parsleyfinely chopped
- 75g cheddargrated
- 1 large eggbeaten
- 5 tbsp breadcrumbs
- 250g beef mince
- 4-6 burger buns
To serve
- lettuce leaves
- sliced tomato
- sliced red onion
- ketchupmustard and mayo (optional)
Nutrition: Per serving (6)
- kcal509
- fat20g
- saturates7g
- carbs55g
- sugars8g
- fibre4g
- protein24g
- salt1.7g
Method
step 1
Heat 1 tbsp of the oil in a frying pan over a medium heat and cook the garlic, onion, courgette, carrot, mushrooms and parsley with a little seasoning for 8 mins, stirring regularly, until soft. Set aside to cool completely.
step 2
Mix together the fried veg, cheese, egg, breadcrumbs and beef with a little seasoning until well combined. Form into 4-6 burger-sized patties. Can be frozen for up to two months. Defrost thoroughly before cooking.
step 3
Heat the remaining vegetable oil in a non-stick frying pan and cook the patties (you may need to do this in batches) for about 3-4 mins on each side until well browned and cooked through.
step 4
Build the burgers with the remaining ingredients, and any more you fancy.
