1 plump garlic clove, peeled
1 medium carrot, peeled and coarsely grated (about 60g prepared weight)
420 gram can "no-salt no-sugar" red kidney beans, drained and rinsed in a colander under cold running water
220 gram pack smoked tofu, drained
75 gram sunflower or sesame seeds
1 small bunch parsley
2 teaspoon organic wheat-free vegetable bouillon powder
Line a large baking tray with baking parchment.
Place all the ingredients in a food processor and blend for roughly 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once.
Remove the blade and take a handful of the mixture. If you don't own a food processor, mashed the tofu and beans with a potato masher and chopped the other ingredients really fine.
Form mixture into a ball and place on the baking tray.
Press with fingertips to make a burger shape.
Repeat further 5 or 7 times depending on how large you want your burgers.
Bake for 30-40 minutes until light golden brown.
Remove from oven and leave to firm on the tray for 3-4 minutes.
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