This could be made vegan by omitting the cheese - but the melting saltiness is really nice in the middle of the burger. It could be replaced by a few cashew nuts for a bit of crunch and flavour.
Onion
Beetroots
Carrots
Porridge oats
Olive oil
Cheddar
Garlic
Courgettes
New potatoes
1. Grate the onion, beetroot and carrots - mix well together. Add a big handful of porridge oats, plenty of salt and pepper and a good splosh of olive oil. Mix together again.
2. Cut cheddar into small cubes.
3. Put potatoes on to boil.
4. Finely chop garlic, chop courgettes into cubes.
5. Make the burgers, packing cheese into the middle - I used rings to pack them onto the pan, but you can shape them by hand by moulding around the cheese, fry them at a medium heat, in olive oil for about 5 minutes on each side.
6. Fry the courgette and garlic in olive oil in another pan - keep tossing around so that all sides get cooked.
7. Serve, scoff … have seconds - you'll be surprised how tasty they are.
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