Mildreds’ Beetroot, Fennel, Apple and Dill Burgers (V)

Makes 6-10 burgers

3 small or 2 medium beetroot, peeled and coarsely grated

2 dessert apples, coarsely grated

1 fennel bulb, trimmed and finely chopped

1 bunch of dill leaves, chopped

1 tablespoon fennel seeds, toasted and lightly ground

600g (1Wlb) Sos mix, or other vegetarian sausage mix

450ml (X pint) water, plus extra if necessary

Light olive oil or other light cooking oil (such as rapeseed, groundnut or sunflower)

To serve

Sourdough rolls, split and toasted

Rocket leaves

Tomato slices

Red onion slices

Vegan Basil Mayonnaise

Carrot Relish (recipe available on p.237 of Mildreds Vegetarian)

To make the burgers, combine all the ingredients except the oil in a large mixing bowl and knead together with your hands for 5 minutes to form a dense but pliable burger mixture. Cover with clingfilm, transfer to the refrigerator and leave to rest for 15 minutes.

Once rested, divide the mix into 6–10 even-sized pieces. (You may find at this point the mix is too solid to divide easily – if so, simply add a little more water to the mix, making sure to stir it through thoroughly.) Shape the pieces into circular patties around 2–2.5cm (3/4–1 inch) thick.

Heat a splash of oil in a large frying pan. When hot, add the patties and fry for 10 minutes on each side.

Pop the burgers into toasted sourdough rolls and stuff with rocket, tomato and red onion slices, Vegan Basil Mayonnaise and Carrot Relish, as you prefer. Serve accompanied by Beer-battered Onion Rings.