Golden Vegetarian Potato & Vegetable Burgers

Place the chopped potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until completely tender, then drain thoroughly and mash while still hot until smooth.

Add the grated carrots, grated celery, chopped onion, and chives or green onions to the mashed potatoes, mixing gently to combine.

In a small bowl, beat the egg until lightly foamy. Add it to the vegetable mixture along with salt and the crushed garlic, stirring until evenly incorporated.

Gradually add the corn flour, mixing with a fork or clean hands until the mixture holds together and is easy to shape without sticking.

Divide the mixture into four equal portions and shape them into patties about 2.5 cm thick.

Heat the sunflower oil in a heavy non-stick skillet over medium heat. When hot, add the patties and reduce the heat to medium-low.

Cook for about 6 minutes per side, turning carefully, until the burgers are golden brown and heated through.

In a small pan, melt the butter over low heat and gently fry the sunflower seeds, stirring constantly, until lightly golden.

Serve the burgers warm, topped with butter-fried sunflower seeds and garnished with extra chives or green onions.