Mini vegetable burgers

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Cook the potatoes in a pan of boiling water for 25 to 30 minutes, then peel and grate. Meanwhile, melt the butter and saut? the onion for about 3 minutes. Add the broccoli, carrot, leek, and mushrooms, and saut? for 5 minutes. Add the grated potato, corn, soy sauce, cheese, parsley, a pinch of cayenne pepper, and salt and pepper to taste. Form the mixture into 15 mini burgers, coat with flour, dip in the beaten egg, and then dip in the bread crumbs. Dip in the egg once again and then coat with another layer of bread crumbs to make a crispy coating for the burgers. Saut? in a small amount of oil in a skillet until crisp and golden on both sides. Serve on their own or in mini buns with a little lettuce and ketchup.

15 mini burgers

Note: Onions and leeks have a protective action on the circulatory system that helps to prevent blood clots. With children eating more and more junk food, fatty deposits in the arteries can now be found in even the youngest of children, and in later life these deposits may lead to heart disease, as will arterial blood clots. When fat deposits and blood clots break loose and clog the arteries, the result is a heart attack or stroke.

Copyright ? 2001, 2006 Annabel Karmel

Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today show and The Early Show. Please visit her website at www.annabelkarmel.com.