Ingredients
2 medium carrots, grated
1 medium courgette, grated
50g chestnut mushrooms, finely chopped
½ tsp dried oregano
1 tbsp fresh flat-leaf parsley leaves, chopped
Pinch of cayenne pepper
1 tbsp tomato ketchup
½ tbsp soy sauce
150g fresh brown breadcrumbs
1 tbsp chia seeds or 1 tsp egg substitute powder
2 tbsp sunflower oil
Salt and pepper, to season
1 x pack of Baker Street Burger Buns
- Bunny decoration
Cucumber
Cheese (or dairy-free alternative)
Carrot
Chives
Method
- Put the grated carrot and courgette in a clean tea towel and squeeze out the excess liquid. Transfer to a bowl and add the mushrooms, oregano, parsley, cayenne pepper, ketchup, soy sauce and 100g of the breadcrumbs. Mix well and season with a little salt and pepper.
- Put the chia seeds (if using) in a small bowl with 3 tablespoons of cold water and leave for 5 minutes until thickened. Add the mixture to the vegetables in the bowl or, if using egg substitute, mix the powder with 2 tablespoons of cold water then add it to the mixture.
- Shape the mixture into 6 burgers and coat each burger in the remaining breadcrumbs.
- Heat the oil in a large frying pan over a medium heat and fry the burgers in batches for 2 to 3 minutes on each side until golden and crisp.
- Decorate your bunny burgers with cucumber for the ears, cheese and carrot circles for the eyes and nose and chives for the whiskers.
- Serve with soup or salad.
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