Smoked Tofu and Bean Burger

Ingredients:

1 medium onion, peeled and quartered
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

Instructions:

Preheat oven to 220C/Gas Mark 7.

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.