Serves a family of 4
- 4 Linda McCartney Veggie Burgers (or similar soya mince burgers), cooked as per instructions on pack and broken into pieces with a fork
- 1 medium onion, chopped finely
12 button mushrooms chopped finely
Pinch dried mixed herbs
- 1 tbs reduced salt soy sauce (or tamari sauce)
- ½ tin chopped tomatoes (approx 200g)
- Small handful unsalted almonds, finely chopped
- Small handful pine nuts, finely chopped
- 3tbsp grated mature Cheddar
- 3 free-range eggs, beaten
Set oven at 170°C/325°F/Gas Mark 3. In a large pan sauté the chopped onion and mushrooms. Stir in the cooked pieces of veggie burger and then take off the heat. Stir in the tomato, almonds, pine nuts, tamari or soy sauce, grated cheese and the eggs. Line a 25cm (10-inch) loaf tin with greaseproof paper, and spoon in the mixture. Bake for 45 minutes, then turn out of tin onto baking tray and bake for a further 10 minutes till sides are golden brown.
Serve with Red Onion & Mushroom Gravy, steamed vegetables and Rosemary Roasted New Potatoes.
These are tasty served with tomato sauce and pasta or mashed potato. You can also shape them into burgers.
- 250g (9oz) Linda McCartney vegetarian mince
- 1 onion, chopped finely
- 25g (1oz) Grated Cheddar cheese
- 2 tbs chopped fresh mixed herbs, or 1½ tsp dried mixed herbs
- 25g (1oz) breadcrumbs
- 2 free-range eggs, beaten
- Plain flour to coat them
- Vegetable oil
Mix thoroughly the vegetarian mince with the onion, cheese, herbs, breadcrumbs and eggs – for a finer texture use a blender. Form into small meatballs and roll in the flour coating them lightly. Fry in hot shallow vegetable oil over moderate heat until nicely browned all over. Drain on kitchen paper and serve hot.
- 2 small wheat flour (or cornflour) tortillas
- 2 tbsp tinned refried beans, thinned out with a little vegetable stock
- or water
- 2 tbsp chopped fresh tomatoes
- 2 tbsp of grated Cheddar
- Approx 1–2 tbsp vegetable oil for frying
Spread the tortillas with the refried bean mixture and place the grated cheese on top. Finally top with the fresh chopped tomatoes. Fold the tortillas into half-moon shapes and fry in a very little oil in a hot pan until lightly browned on both sides and heated through.