VEGGIE BURGERS

1. Place vegetables into a food processor and pulse until finely grated and combined.
2. Place vegetables into a mixing bowl with herbs, salt and pepper. Stir to combine.
3. Add 1/2 of the low protein baking mix to the vegetables, stir to combine. Add remaining low protein baking mix; gently stirring until it is well combined with the vegetables.
4. Dust hands with a little of the low protein baking mix. Gently take the vegetable mixture out of the bowl and shape into a large ball. Cut in half, and then quarter each half. You will now have 8 even-sized portions.
5. Heat 1 Tbsp of oil in a medium-sized non-stick frying pan. Take one of the vegetable portions; roll it into a ball,
   slightly flatten, and place into the pan. Repeat with 3 more portions. Cook for 2–3 minutes; until golden brown. Flip each, cooking the other side for 2–3 minutes. Remove vegetable patties from pan and repeat with the remaining uncooked vegetable portions.

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