CARROT BURGERS

We all know a teen who’s

forsworn flesh, but these vegan burger alternatives are good enough to please

meat-eaters too.

Makes 4 INGREDIENTS

200g carrots (a mixture of red and orange gives the most “meaty” colour) 40g red onion

1 tsp olive oil

3 tbsp gram flour

3 tbsp hot water mixed with

1 tsp yeast extract ½ tbsp ground coriander Handful of parsley, chopped

Oil for coating To serve: 4 mini round bread rolls, mayonnaise, pickles,

ketchup and lettuce

METHOD

h Preheat the oven to 180C/160C fan/gas mark 4.

h Chop the carrots and onion roughly and put them in a food processor. Chop finely to a couscouslike texture. Heat the oil in

a pan and add the onion and carrot. Cook, stirring until the carrot has lost its

hard bite, tip into a bowl and mix in the gram flour,

diluted yeast extract, ground coriander and parsley. Shape into four patties (or about 16 little balls). Roll each in oil and lay on a baking sheet lined with baking parchment.

h Bake for 25 minutes, or until well browned. Cool.

h To serve, spread the rolls with mayonnaise and stuff with the patties, plus pickles, ketchup,

and lettuce. h The patties can be made five days ahead and

stored in the fridge.