WHITE BEAN AND CARROT BURGERS

Makes: 4 burgers

Olive oil

1/2 cup (125 mL) panko 3 shallots, or 1 small onion, diced

1 tbsp (15 mL) tomato paste 1 1/2 tsp (7.5 mL) salt

1 cup (250 mL) grated carrots ( from 2 medium carrots)

1 1/2 tbsp (22 mL) apple cider vinegar

Two 15-oz (426-mL) cans cannellini or other white beans, drained and rinsed

1 egg, beaten

Freshly ground black pepper Burger accompaniments

(see note)

1. Heat 1 tbsp (15 mL) olive oil in a medium skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3-5 minutes. Transfer to a bowl or plate, then return the pan to the heat.

2. Add 2 tbsp (30 mL) olive oil to the skillet, followed by the onion. Cook until softened and lightly golden, 8-10 minutes.

3. Stir in the tomato paste, salt and carrots and stir frequently until the carrots are soft and a bit blistered, another 8-10 minutes.

4. Deglaze with the vinegar, scraping up all the browned bits until the pan is dry.

5. Remove from the heat and add the toasted panko and beans. Use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture coheres in places — there should still be plenty of beans intact. Stir in the egg.

6. Shape into 4 patties (a 4-inch/10-cm ring mould or biscuit cutter makes this quick and easy) or 10-12 sliders.

7. To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch,

3-4 minutes per side.

8. It may be necessary to cook in batches. Serve hot or at room temperature, with accompaniments as desired.

Note: I like to serve the burgers between buns with traditional fixings, but I also like them as something of a vegetable “cake” to accompany a green salad. I even like them as picnic and car trip food served at room temperature — I sandwich the patties between slices of good bread with some mashed avocado, a slather of mustard and a few pieces of lettuce.