Smoky Vegan Carrot Burgers
- 600g carrots, cut into 2 cm rounds
- 1 tsp smoked paprika
- 1 tsp cumin seeds, bashed
- 4 tbsp olive oil
- 200g smoked tofu
- 100g brown breadcrumbs
- Small bunch of parsley, chopped
- 1 lemon, zest only
- 50g parmesan, grated
- 50g toasted sesame seeds
- Salt and pepper
- Buns, salads, and barbecue sauce, to serve
- Preheat the oven to 200C, then put the carrots in a roasting tin, toss in the spices and some olive oil, season well, and roast for 30 minutes. Meanwhile, crumble the tofu into a bowl, and mix with the breadcrumbs, lemon zest, parmesan, parsley, and sesame seeds.
- Blend the carrots and tofu mixture in a food processor, then shape into six patties. Pop them in the fridge for 20 minutes to firm up, then fry for 4 minutes on each side. Serve in buns with all your favourite condiments.
30 mins
6 serving