Dairy free & can easily be made Gluten free

Serves :

4

These are delicious, easy to make and are good to freeze. I have one of those burger presses, they are only a few quid but are great and really worth the money.

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Ingredients :

• 1 onion, finely chopped
• 1 beetroot grated (wear gloves and an apron for this bit or use a food processor!)
• ½ courgette grated (place in a bit of kitchen roll and squeeze out the juice)
• ½ red pepper finely chopped
• 30g sunflower or pumpkin seeds
• 150g kidney beans lightly mashed
• 30g breadcrumbs (gluten free bread is good for this)
• 2 cloves garlic crushed
• ½ tsp paprika
• 1 tsp mixed herbs
• 2 tsp hot chilli sauce
• splash tabasco (optional)
• 1 tsp soy sauce (or tamari, gluten free alternative)
• 2 tbsp gram flour (chickpea flour)

Instructions :

1. Put all the ingredients into a large bowl. mix well then make 6 burgers and pop in the fridge for as long as you can, an hour if possible.
2. Heat some olive oil in a frying pan and cook the burgers a few minutes on each side on a gentle heat.
3. Serve with a big salad and natural yogurt