Mini veggie burger

Buns

For the buns, dissolve the yeast and sugar in lukewarm milk. Place the flour, salt and chopped butter in a bowl. Mix with the yeast milk, add an egg and knead everything thoroughly. Cover the dough and leave to rise in a warm place for an hour. Divide the dough into 12 portions and shape into balls. To do this, fold the edges towards the center, then turn the piece of dough over so that the seam is at the bottom. Shape the rolls round on the surface and stretch the surface.

Place the dough pieces on a baking tray lined with baking paper. Cover with a kitchen towel and leave to rise for another 30 minutes. Preheat the oven to 160°C fan. Mix the egg yolk and milk and brush the buns with the mixture and sprinkle with sesame seeds before baking. Bake the buns for approx. 15 minutes, remove from the oven, cover with a tea towel and leave to cool.

Patties

For the patties, peel the carrots and potatoes, then finely grate them together with the zucchini. Squeeze the grated mixture thoroughly with a sieve or cotton cloth so that the patties do not fall apart when frying. Finely chop the shallot and garlic. Place everything in a bowl with the rolled oats, breadcrumbs, eggs and vegetable stock and mix with your hands. Form 12 equal-sized patties, heat the rapeseed oil in a pan and fry the vegetable patties over a medium heat until golden brown on both sides.

Cut the buns in half horizontally, top with the fresh ingredients and the burger patties. Top with the children’s ketchup, fold closed and secure with a wooden skewer.