TASTY BEETROOT VEGGIE BURGERS

MAKES 6 BURGERS Provides: Beans, other veg, nuts and seeds, herbs and spices, whole grains. 75g minced red onion 2 garlic cloves, minced 150g grated raw beetroot 100g minced mushrooms ½ tsp smoked paprika ½ tsp mustard powder ½ tsp ground cumin ½ tsp ground coriander ¼ tsp turmeric powder 425g black beans, rinsed

250g cooked brown, red or black rice, teff or quinoa, well drained and blotted dry 1 tbsp ground flaxseeds (or linseeds) 1 tbsp white miso paste 50g rolled oats, blitzed into a coarse flour 55g ground walnuts 6 x 100 per cent whole grain rolls Salad leaves and extra toppings, to serve HEAT 60ml water in a large frying pan over a medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic, then add the beetroot and mushrooms and sprinkle on the paprika, mustard powder, cumin, coriander and turmeric. Mix well. Cook until the vegetables are soft and the liquid is absorbed — about 4 minutes. In a large bowl, mash the black beans well to break them up. Add the cooked grains, flaxseeds and miso paste. Mash to combine, then add the oats and walnuts, then the cooked vegetables. Combine until the mixture holds together when pressed between your thumb and forefinger. Divide into six equal portions and use your hands to shape them into balls. Press the balls into patties and transfer them to a plate. Refrigerate for a minimum of 30 minutes. Preheat the oven to 190c/170c fan/gas 5. Line a baking sheet and arrange the burgers on top. Bake for 30 minutes, gently flipping the patties about halfway through. Serve in a bun with green leaves, and add extra salad toppings if you wish.