SUNSHINE BURGER RECIPE RECIPES

Steps:

• Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.
• Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.
• Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)
• Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.
• Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.

Steps:

• Place the chickpeas, tofu and sunflower seeds in a food processor, add the onion, bell pepper, salt and cayenne pepper and process until well combined, leaving a little texture. Transfer to a plate. Put the bread crumbs in a shallow bowl. Shape the tofu mixture into 6 patties and coat evenly on both sides with the bread crumbs. Heat the oil in a large skillet over medium-high heat. < a href=“http://www.gayot.com/cooking/recipes/main.html”>Cook the patties, turning once, until golden brown on both sides, about 5 minutes. (If necessary, cook in batches, adding more oil as needed.) Place on the toasted burger rolls and serve hot.