Shredded vegetable burger

MAKES 4

120 gm shredded zucchini

120 gm shredded carrot

4 spring onions, thinly sliced 35 gm (1 cup) chopped kale 2 tbsp finely chopped dill

¼ tsp chilli flakes

75 gm (⅓ cup) self-raising flour 1 egg, lightly beaten Vegetable oil, to shallow fry 100 gm (⅓ cup) mayonnaise 4 seeded burger buns, toasted 2 cups mixed lettuce 2 heirloom tomatoes, sliced 1 Combine zucchini, carrot, spring onion, kale and 1 tbsp dil and chilli flakes in a bowl. Add flour, season and toss well to coat. Add egg and mix to combine.

2 Heat 3cm of oil in a large frying pan over medium heat. Divide mixture into four, then carefully lower each portion into oil. Cook, turning once, until crisp and golden (6 minutes).

3 Combine mayonnaise and remaining dill in a small bowl and season to taste. Spread buns with a little mayonnaise then top with vegetable patties, lettuce and tomatoes; sandwich with tops and serve remaining mayonnaise on the side.