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Homemade Breaded Veggie Burgers

Homemade Breaded Veggie Burgers

Use up any leftover vegetables to make these Homemade Breaded Veggie Burgers

40 MinutesServes 4
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If you have leftover cooked vegetables, this Veggie Burgers recipe is a great way to use them up. Mix with some freezer essentials like frozen peas and sweetcorn for the ultimate burger.

These veggie burgers are great served with a dollop of chilli jam or a squeeze of sriracha too for a spicy kick. Just make sure you toast our Baker Street Burger Buns for a few minutes before building your burger for the best burger experience.

A perfect crowd-pleasing veggie burger meal idea that can cater for those wanting meat-free options, without the hassle of having to make something different. Also a great Veganuary starter!

It’s a great way to get some hidden veggies into dinner and is perfect for the whole family to enjoy.


If you don’t have leftover mashed potato, you can make your own, but don’t add any extra liquid to the potato otherwise the burger won’t hold.


  • 6 Baker Street Burger Buns
  • 3 spring onions, thinly sliced
  • 1 tbsp olive oil
  • 400g mashed potatoes
  • Large handful of frozen sweetcorn
  • Large handful of frozen peas
  • Large handful of leftover carrots
  • Large handful leftover broccoli
  • 2 tbsp of vegan mayonnaise
  • 1 tbsp of chopped fresh chives
  • Salt & pepper
  • 2 tbsp of plain flour
  • 2 tbsp of grated vegan cheese (optional)
  • Vegetable or olive oil for frying



  • Vegan mayonnaise
  • Few lettuce leaves
  • 2 tomatoes, sliced


  1. First make the breadcrumbs. Grate two of the burger buns into a bowl, or break them into chunks and use a food processor to whizz them into crumbs
  2. If you’re using fresh broccoli and carrots, chop them up finely and steam or boil for a few minutes until tender but not soft, then drain and cool in a sieve under cold water. Allow to drain thoroughly.
  3. Make sure the frozen vegetables are well defrosted and well drained
  4. Tip the mashed potato into a large bowl with the sweetcorn, peas, carrots, broccoli, 2 tablespoons of mayonnaise and the chives. Season with salt, pepper and stir.
  5. Add the flour, grated vegan cheese (if using) and a small handful of the breadcrumbs.
  6. Add a drizzle of oil to a large frying pan and add the spring onions.
  7. Soften for a minute over medium heat then stir into the potato and vegetable mixture. Cover the bowl and pop in the fridge for half an hour
  8. Divide the mixture into 4 patties and carefully coat in the breadcrumbs. The patties will be quite soft so handle gently
  9. Add a couple of tablespoons of oil to the frying pan and add the patties. Fry over medium heat for about 5 minutes then turn and fry on the other side until golden brown, and piping hot in the middle
  10. Meanwhile lightly toast 4 buns according to the pack instructions then add a little mayonnaise and some lettuce to each bun base.
  11. Top with a vegetable patty and a few slices of tomato. Add a little sweet chilli sauce or sriracha if you like then pop on the lids