BUTTER BEAN BURGERS

Plant based burgers perfect in a bun or with a salad.

Makes 8

1 tsp olive oil (or 60 ml water/veg stock for oil free version)

1 medium onion, chopped

1 large carrot, grated

1 large courgette, grated

2 cloves garlic, crushed

3 cups cooked butter beans (or 2 tins drained)

6 sun dried tomatoes, chopped

1 and 1/2 cup breadcrumbs (can be gluten free)

salt and pepper

Heat up the olive oil or water in a pan. Sauté the onion, garlic, courgette and carrots till softened.
Add the vegetables, beans and sun dried tomatoes into a large mixing bowl. Mash with a potato masher, make sure to leave at least 1/3 of the beans whole.
Add breadcrumbs, salt and pepper, mix thoroughly with your hands.
Make burgers using wet hands – the mix should make about 8 medium size burgers.
Bake on a lined baking sheet in a 180C oven for 35-40 minutes, turn half way through.

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