Baby Veggie Burgers – Updated Recipe from The Baby-Led Feeding Cookbook
As vegetarian baby-led weaning burgers go, these are the best I have tasted. They are super soft and really easy for little babies to eat.
Ingredients
For the burgers
- 1 medium onion finely chopped
- 2 cloves garlic crushed
- 140 g peas
- 140 g sweetcorn
- 400 g tin kidney beans drained
- 2 tablespoons flaxseed
- ¼ teaspoon ground cumin
- ¼ teaspoon dried coriander
- ¼ teaspoon mild chilli powder
- 80 g breadcrumbs
- 30 g fresh coriander finely chopped
- pepper to season
- 2 eggs
- rapeseed oil for frying
- Pull-and-share white bread see page 43 from The Baby-Led Feeding Cookbook - alternatively use mini burger buns.
- Cajun sauce see page 181 from The Baby-Led Feeding Cookbook
Method
- Cook the lentils and rice as per the packs instructions.
- Heat a little oil in a frying pan. Add the onion and sauté for about 3 minutes, until soft. Add the garlic and cook for another 2 minutes until soft but not browned.
- Place the lentils, the rice and the remaining ingredients, except the egg, in a bowl and mix well. Whisk the eggs in a separate bowl and then add to the rest of the ingredients. This will help bind the mixture.
- Take a couple of tablespoons of the mixture and, using your hands, shape into a baby-sized veggie burger. Repeat until you have 8 burgers. Then divide the remaining mixture into 4 and shape these into larger burgers.
- To cook the burgers, heat about 1 tablespoon of rapeseed oil per batch in a frying pan over a medium heat. Place a few burgers on the pan and cook for about 4 minutes. Then flip them over and cook for a further 4 minutes the other side. They should be lovely and golden brown.
- To serve, place each burger on a bun, top with a little thinly sliced sweet onion, sliced tomato and some Cajun sauce. Add some potato wedges and salad on the side.
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