Ingredients

• 1 medium onion, peeled and quartered
• 1 plump garlic clove, peeled
• 1 medium carrot, peeled and coarsely grated (about 60g prepared weight)
• 420g can ‘no-salt no-sugar’ red kidney beans, drained and rinsed in a colander under cold running water
• 220g pack smoked tofu, drained
• 75g/3oz sunflower seeds
• 1 small bunch parsley (about 20g)
• 10ml/2 tsp organic wheat-free vegetable bouillon powder

Tools

• Prospero Kitchen Machine
• Processor with thin shredding plate and blade

Method

1. Preheat the oven to 220°C/Gas Mark 7. Line a large baking tray with baking parchment.
2. Grate the carrot using the thin shredding plate then remove the plate and replace with the blade.
3. Place all the ingredients in the food processor and blend on speed 4-5 for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once. Remove the blade and take a handful of the mixture.
4. Remove the blade and form a handful of the mixture into a ball. Place on the baking tray. Press with fingertips to make a burger shape. Repeat a further 5 or 7 times depending on how large you want your burgers.
5. Bake for 20-25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes. Divide between 4-6 plates and serve with a green salad.

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