I’ve had more than one mother tell me in recent weeks that they don’t know how to feed more vegetables to their kids.

I don’t have children, but one thing I do know is that every child loves burgers. And what better way to educate a child about vegetables than to make burger patty’s with them. This recipe is carb clever, smart and really versatile.

I even added some of the pulp leftover from juicing my usual celery, carrot, ginger and cucumber once a week. It came out fantastic.

Ingredients for 8 patty’s

1 can chickpeas, drained (save the aquafaba for other uses; it is a fantastic egg binder)

1/4 cup quinoa flour/cooked quinoa

1 1/2 cup vegetables, steamed (carrots, potato, corn, baby marrow) (you can also use leftover pulp from juicing)

1/2 cup coriander

1 tbsp oil

1 flaxseed egg (mix 1 tsp flaxseed with 3 tbsp water)

1 tbsp lemon juice

salt to tast

pepper

1 tsp garlic

1 tsp dried thyme

1/2 tsp jeera

1/2 tsp cayenne pepper

1 tsp dried sumac (omit if you don’t have)

Method

1. Place all the ingredients into a food processor and give it a whizz.

2. With a 1/3 cup, scoop the mixture into your hand and shape them into patty’s 2 cm thick.

3. Chill them for 10 minutes to firm a little before frying.

4. You can store the patty’s in the freezer for well over a month, but I guarantee they won’t last that long.

Top tip: Fry each patty on medium heat for 5 minutes on each side. You can also fry them in Spray-And-Cook; it comes out well. If you want to bake them, pop them in a pre-heated 190 degrees oven for 25 minutes. Make sure to flip it half way.