Mushroom & bean burger

Serves 2

Splash olive oil ½ white onion, finely chopped 100g chestnut mushrooms, finely chopped ½ tin of butterbeans, drained (60g) Small bunch parsley or coriander (15g) 1 clove garlic 1 tbsp soy sauce 1 tsp fennel seeds Pinch chilli flakes Black pepper 50g cooked brown rice 2 wholemeal burger buns Avocado, lettuce, tomato and red onion, to serve HEAT the oil in a pan over a medium heat and add the onions and mushrooms. Cook for 5-6 minutes until soft and starting to brown. Remove from the heat and set aside to cool. Next, pour the beans into a food processor; add the herbs, garlic, soy sauce, fennel seeds, chilli flakes and black pepper and blitz until smooth. Put the bean mixture into a mixing bowl, add the cooked mushrooms and onions and the rice and mix well. Shape into two patties (each weighing about 150g) and pop in the fridge to firm up for at least 30 minutes — you can also freeze them at this stage. When you’re ready to cook, heat the oven to 180c/fan 160c/gas 4 and bake for 20 minutes until golden. Serve in burger buns with the toppings of your choice.