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Makes 16

Cooktime 10 mins Preptime 35 mins, + cooling, 10 mins standing & 20 mins chilling time

DESCRIPTION: Bite into fun and flavour with Curtis Stone’s mini veggie burgers

INGREDIENTS:

350g broccoli florets (about 2 heads)

3 zucchini (about 350g), grated

1/2 tsp salt

1 1/2 cups (180g) grated tasty cheddar

1 cup (60g) panko breadcrumbs

2 spring onions, finely chopped

1/4 cup finely chopped parsley

1 tbs cornflour

1 egg, lightly whisked

1/4 cup (60ml) olive oil

Plain yoghurt, to serve

16 brioche slider buns, halved, toasted

2 Lebanese cucumbers, thinly sliced

1/2 cup finely shredded green cabbage

Step 1 of 5

In a large saucepan of boiling water, cook broccoli for 3 mins or until tender. Drain and transfer to a large plate lined with paper towel. Set aside to cool. Finely chop the broccoli.

Step 2 of 5

Meanwhile, in a large bowl, toss zucchini with salt. Set aside for 10 mins to draw out moisture. Place zucchini in the centre of a clean tea towel. Gather corners of the tea towel and squeeze out as much excess liquid as possible. Discard liquid and return zucchini to the bowl.

Step 3 of 5

Add broccoli, cheese, breadcrumbs, spring onions, parsley, cornflour and egg to zucchini in the bowl. Season. Stir until mixture is well combined. Using lightly oiled hands, form mixture into sixteen 6cm-wide patties (each should use just less than 1/4 cup mixture). Transfer to a plate. Place in the fridge for 20 mins to chill.

Step 4 of 5

Heat 2 large heavy frying pans over medium heat. In each pan, add 1 1/2 tbs oil. Add 8 patties to each pan and cook for 3 mins each side or until golden brown and crispy. Transfer to a plate lined with paper towel to drain. Season.

Step 4 of 5

Heat 2 large heavy frying pans over medium heat. In each pan, add 1 1/2 tbs oil. Add 8 patties to each pan and cook for 3 mins each side or until golden brown and crispy. Transfer to a plate lined with paper towel to drain. Season.