Vegie burgers with slaw and peanut sauce

These vegetarian burgers pack hidden veges into a tasty patty. Try leftover patties chopped up with salad.

Serves: 2

Time to make: 30 mins

Ingredients

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½ 400g can no-added-salt kidney beans
100g firm tofu
1 spring onion, chopped
1 clove garlic
1 cup finely diced mushrooms
¼ teaspoon celery salt
1 teaspoon smoked paprika
1 carrot, grated
1 cup baby spinach leaves, sliced
¼ cup peanut butter
1 tablespoon sweet chilli sauce
spray oil
2 small wholegrain burger buns
2 tablespoons sauerkraut or kimchi, to garnish (optional)

Instructions

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1 Preheat oven to 200°C. In a large bowl, mash beans and tofu and add spring onion, garlic, mushrooms, celery salt and paprika. Mix well with your hands. Form into two large patties.

2 In a seperate bowl, combine carrot and spinach to make slaw.

3 In a cup, combine peanut butter and sweet chilli sauce with a little hot water to make a smooth sauce.

4 Spray a medium frying pan with oil and set over a medium heat. Cook patties, turning until browned. Place patties into preheated oven for 10 minutes to finish cooking. Set aside to cool and firm up.

5 Toast buns. Spread buns with peanut sauce. Top with slaw and vege patties and remaining peanut sauce. Serve with sauerkraut on the side, if using.

Variations

Make it gluten free: Use gluten-free burger buns and check tofu, celery salt, paprika and sweet chilli sauce are gluten free.

Nutrition Info (per serve)

Calories 578 cal

Kilojoules 2420 kJ

Protein 25 g

Total fat 31 g

Saturated fat 5 g

Carbohydrates 40 g

Sugar 13 g

Dietary fibre 18 g

Sodium 770 mg

Calcium 200 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.