-Mashed potato x 3 to 4 cups (Potatoes boiled in salted water, seasoned with salt afterwards and optional 2 teaspoons butter mixed through. For vegan alternative, stir through a tablespoon of Vegenaise).
-Onions x 2, chopped finely, fried and caramelised, brown, not burnt (key ingredient)
-Capsicum x 1/2 small, finely chopped
-Mushrooms (optional) x 2 small to medium, finely chopped
-Carrot x 1/2 large, grated
-Peas and corn, steamed x 1/2 cup of each
-Porcini Powder x 1 heaped teaspoon (key ingredient)
-Breadcrumbs (panko or vegan) x 1.5 cups
-Sugar x 1 tablespoon
-Soy Sauce x 1 tablespoon
-Oil for browning, after baking
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-Caramelise (brown) onions, adding sugar during the last minute of frying.
-In a separate pan, saute capsicum and mushroom until soft, adding soy sauce towards the end.
-Steam or boil peas and corn until tender and cooked.
-In a large bowl, combine seasoned mashed potatoes, onions, capsicums and mushrooms, peas and corn, porcini powder and breadcrumbs.
-Form into burger-sized patties, put on a lined baking tray and bake 25 minutes in a 180 degree oven.
-Remove from baking tray and carefully brown each burger in a pan with a little oil.
-Serve vegie burgers in burger buns with lettuce and mayo or just lettuce cups and mayo.
