A super-tasty veggie burger that you and your children will love. The mini burger can be cut into tiny pieces so that babies can still self feed.
MAKES 2 ADULT AND 4 CHILD BURGERS (OR 8 MINI BURGERS)
50g blanched almonds
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
150g chestnut mushrooms, diced small
130g packet pre-cooked brown rice
400g tin of chickpeas, drained and rinsed
1 tsp smoked paprika
1 egg yolk
25g cheddar, grated
sliced or mashed avocado
baby gem lettuce leaves
spoonful of yogurt
1. Place the almonds in a large dry frying pan over a medium heat to toast until fragrant and lightly browned. Remove from the pan then keep to one side for later.
2. Add 1 tablespoon of oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated.
3. Add the rice to the pan and break up lumps with the back of a spoon.
4. Add half the mushroom and rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth.
5. Scrape the mixture into a bowl and add the remaining mushroom and rice mixture, smoked paprika, egg yolk and the grated cheese then mix together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small.
6. Wipe the frying pan clean then place over a medium heat and add the remaining oil. Add the burgers and fry for 1-2 minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt.
7. Keeps for up to two days covered in the fridge.
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Wean in 15 by Joe Wicks will be published by Bluebird on 14 May, price £16.99