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Ingredients

600g veal mince
1 egg, lightly whisked
1 tablespoon coarsely chopped fresh sage
25g (1/4 cup) dried (packaged) breadcrumbs
1 tablespoon olive oil
1/4 red cabbage, hard core removed, finely shredded
1/4 green cabbage, hard core removed, finely shredded
1 large carrot, peeled, coarsely grated
2 tablespoons chopped fresh chives
190g (3/4 cup) reduced-fat egg mayonnaise
4 wholegrain bread rolls, split, toasted, buttered
Tomato sauce, to serve

Method

Step 1 Kids' task: Combine the veal mince, egg, sage and breadcrumbs in a large bowl. Use your hands to mix until well combined. Divide the mince mixture into 4 equal portions and shape into 9cm patties.
Step 2 Heat oil in a non-stick frying pan over medium-high heat. Add patties and cook for 4-5 minutes each side or until cooked.
Step 3 Meanwhile, combine the cabbage, carrot, chives and mayonnaise in a large bowl.
Step 4 Place a bread-roll half on each serving plate. Top with coleslaw and veal patties. Drizzle with tomato sauce and top with remaining bread-roll halves. Serve immediately.

Veal and sage burgers

How to make Veal and sage burgers

Ingredients

Method