These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time
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Spicy veggie meatballs with pasta
Make the mix as before, omitting the coriander, then shape into 16-20 meatballs. Toss with 1 tbsp oil in a non-stick pan and fry until browned, then pour over 500ml passata mixed with 1 tsp dried oregano, 1 tsp sugar and some seasoning. Bubble for 10 mins, season, then serve with pasta.