MINI RUDOLPH VEGGIE BURGERS
Don’t expect Rudolf, Dasher, Dancer on Prancer to hang around the party table for long. These festive meat-free pleasers will be a hit with every guest – big and small.
Makes 15 Total Time 45 mins
- 1 large potato (roughly 300g)
- 200g courgette, grated
- 150g carrot, peeled and grated
- 100g mushrooms, diced
- 1 leek, chopped
- 150g white breadcrumbs
- 2 tsp fresh thyme, chopped
- 2 tsp soy sauce
- 1 tbsp tomato ketchup
- 50g Parmesan cheese, grated
- 3 tsp sunflower oil
- Mini burger buns
- Cake décor edible eyes
- Cherry tomatoes
- Cocktail sticks or thin straws
- Prick the potato and cook in the microwave for 10 minutes until soft. Leave to cool, then scoop out the potato flesh into a bowl.
- Put the grated courgette and carrot into a clean tea towel, squeeze out the liquid and add to the bowl.
- Cook the leek and mushrooms in a saucepan with 1 tsp of oil for 5 minutes until soft and any liquid from the vegetables has evaporated.
- Cool and add to the mixture. Then add 100g of breadcrumbs, thyme, soy sauce, tomato ketchup and parmesan cheese. Season lightly and mix well.
- Shape the mixture into 15 mini burgers, each around 6cm in diameter, and coat in the remaining breadcrumbs. Chill in the fridge for 10 minutes.
- Heat a frying pan with 2 tbsp of oil. Fry the burgers on both sides for about 8 to 10 minutes until golden and cooked through.
- Allow them to cool slightly before assembling your mini Rudolphs.
- Spread a little mayonnaise onto the base of each burger bun, then add the lettuce, veggie burger and top of the bun.
- Add the edible eyes using a little mayonnaise. Attach the tomato nose using a cocktail stick or thin straw and insert the pretzel antlers.
- Remember to remove cocktail sticks before serving to children.