Getting three carnivorous teenage boys to eat vegetarian food can be a bit of a challenge but, I find with my boys if I serve it in a bun, all will be right in the world!
I spread Greek natural yogurt on the bottom of the roll, top with salad leaves, burger, more yogurt and then finely diced sun dried tomatoes and some fresh pepper.
Makes 8 burger patties.
2 tablespoons oil
100g finely diced onion
220g grated carrot
2 garlic cloves, crushed
2 tablespoons harrisa paste
80g fresh gluten free breadcrumbs
2 x 400g tins cannellini beans, drained and rinsed
2 limes, juiced
10g mint leaves
1 egg, beaten
2 teaspoons smoked paprika
1 teaspoon ground cumin
Salt and pepper
Heat the oil in a large pan and add the onions, cook until soft.
Add the grated carrot and garlic to the pan and cook over a low heat for 8-10 minutes until the carrot is soft.
Add the harrisa paste to the pan and cook for one minute.
In a food processor, whizz the bread to make breadcrumbs, tip into a large bowl.
Process the beans, lime juice, mint, egg, smoked paprika and cumin to a slightly lumpy paste.
Pour the paste into the bowl of breadcrumbs and add the carrot mixture.
Season and combine well.
Leave to rest in the fridge for one hour.
Preheat the oven to 200 degrees Centigrade.
Line two baking sheets with baking parchment.
Divide the burger mix into eight balls and form into patties.
Lay four patties onto each prepared tin.
Drizzle with a little oil and pop the trays into the oven.
Bake for 25 minutes until the outside is crisp.