Mini monster burgers

SERVES 8 PREP 15 mins COOK 15 mins EASY

vegetable oil, for the baking tray 8 beef meatballs

8 small seeded rolls, split

1 Little Gem lettuce

2 slices cheddar

¼ small cucumber (about 4cm long) 16 cornichons

16 pimento-stuffed green olives ketchup, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Line a baking tray with foil and drizzle with a little oil. Arrange the meatballs over the tray, spaced apart, and squash into flat patties using the palm of your hand. Turn the patties over and rub in the oil, then bake for 15 mins. 2 Meanwhile, top the base of each roll with a small lettuce leaf. Halve the cheese slices lengthways in a zig-zag to make ‘teeth’, then cut in half again crosswise so you have eight rows. Cut the cucumber into thin slices on the diagonal to make tongues. Push a cocktail stick into each of the cornichons, lengthways, to make the horns and halfway through the olives to create the effect of eyeballs on stalks.

3 Add a burger patty to each of the lettuce-lined buns, followed by a cucumber tongue, cheese teeth and drizzle of ketchup, then sandwich with the tops of the buns. Stick the olive eyes and cornichon horns into the tops of the buns.

PER SERVING 205 kcals • fat 8g • saturates 2g •

carbs 20g • sugars 3g • fibre 4g • protein 12g •

salt 1g