Burger with super slaw and fermented ketchup

Serves 4 Ingredients

115g raw beetroot, grated 75g shiitake mushrooms, diced roughly 1 tbsp olive oil 1 medium red onion, finely diced 1-2 cloves garlic, crushed 400g black beans, rinsed and drained 40g ground flaxseeds 1 tbsp smoked paprika 2 tbsp red fermented miso paste 25g walnuts, roughly chopped 100g sourdough breadcrumbs 2 tsp freshly ground black pepper 2 tsp Himalayan salt

Directions

1 Drain excess liquid from the grated beetroot in a colander. Roast the mushrooms in a little oil until brown; set aside. Sauté the onions and garlic until soft.

2 Pulse the beans, onions, garlic, mushrooms, flaxseeds, paprika, red miso (Miso Tasty, £3.99 for 200g, ocado.com) and salt and pepper. It should be mixed, but still chunky.

3 Combine the beetroot, bean mix and walnuts with the breadcrumbs. Add more breadcrumbs if the mix is too wet – you want the patties to hold their shape. Make four and rest in the fridge for at least an hour. Brown the patties in a pan on both sides and finish in the oven for five minutes. Add some sides…