2 tbsp olive oil
2 leek, sliced
200 g mushrooms, sliced
2 large carrots, peeled and coarsely grated
1 tbsp seasoning, we used Schwartz Moroccan
1 tbsp soy sauce
1 can KOO Red Kidney Beans, drained and rinsed
100 g cheddar, coarsely grated
4 slices granary bread torn into pieces
Burger buns, lettuce, tomato and other favourites, to serve
Salt and pepper to season
Heat 1 tbsp oil in a shallow saucepan over a medium flame. Tip in vegetables, seasoning and soy sauce, then cook, stirring occasionally, for 10 minutes until soft. Tip veggies into a food processor with the beans, cheese and bread, season, then pulse to a thick paste. (Can also be left rough, for extra texture, just pulse a few times, so it is easy to bind into a burger).
With wet hands, mould mix into 8 burgers. These can be kept in the fridge for 2 days or frozen, stacked between greaseproof sheets for up to 2 months.
To cook, heat oil in a frying pan and fry for 2-3 minutes on each side until crispy. Season with salt and pepper while cooking.