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For a tasty and nutritious meal the kids will love, try these vegan burgers from Annabel Karmel’s new book, Real Food Kids Will Love. Whether you’re raising your children meat-free or want to try and switch up your family’s diet, this recipe is sure to please everyone


  • 2 medium carrots, grated
  • 1 medium courgette, grated
  • 50g chestnut mushrooms, finely chopped
  • 1/2 tsp dried oregano
  • 1tbsp chopped fresh flat-leaf parsley leaves
  • Pinch of cayenne pepper
  • 1tbsp tomato ketchup
  • 1/2 tbsp soy sauce
  • 150g fresh brown breadcrumbs
  • 1tbsp chia seeds or 1tsp egg substitute powder
  • 2tbsp sunflower oil
  • Salt and pepper
  • Salad to serve


  1. Put the grated carrot and courgette in a clean tea towel and squeeze out the excess liquid.
  2. Transfer to a bowl and add the mushrooms, oregano, parsley, cayenne pepper, tomato ketchup, soy sauce and 100g of the breadcrumbs. Mix well and season with a little salt and pepper.
  3. Put the chia seeds (if using) in a small bowl with 3 tablespoons of cold water. Leave for 5 minutes until thickened.
  4. Add the mixture to the vegetables in the bowl. If using egg substitute, mix the powder with 2 tablespoons of cold water then add it to the mixture.
  5. Shape the mixture into 8 burgers and coat each burger in the remaining breadcrumbs.
  6. Heat the oil in a large frying pan over a medium heat. Fry the burgers in batches for 2–3 minutes on each side until golden and crisp. Serve with soup or salad.

TIP: The cooked burgers can be frozen (once cooled) for up to 2 months. Defrost, then reheat in a preheated oven at 180°C/350°F/Gas 4 for about 20 minutes, or until heated through.