Tofu And Bean Burgers - cooking recipe

Ingredients

1 onion, peeled and quartered
1 garlic clove, peeled and chopped
1 carrot, trimmed, peeled and grated
1 (410 g) can red kidney beans, drained and rinsed
220 g tofu, cut into 2cm cubes
75 g sunflower seeds
1 tablespoon fresh parsley
2 teaspoons vegetable stock powder, wheat free
tangy barbecue relish
2 garlic cloves, peeled and finely chopped
1 red onion, peeled and finely chopped
1 (400 g) can chopped organic tomatoes
1 tablespoon fresh basil, chopped

Preparation

Preheat the oven to 200\u00b0C Line a baking tray with greaseproof paper.
Place all the ingredients in a food processor and blend for 6-8 minutes until the mixture is roughly chopped but not smooth.
Remove the blade from the processor, take handfuls of the mixture and shape into medium-sized balls. Place on the baking tray and press down gently with the back of a spoon. There should be 6-8 burgers.
Transfer to the oven and bake for 25 minutes or until golden brown in color. Serve with a crispy green salad and Tangy Barbecue Relish.
To make the tangy barbecue relish place all the ingredients except the basil in a small saucepan. Bring to the boil, then lower the heat and simmer, stirring occasionally, for 30-40 minutes, until the mixture is soft and syrupy. And a little water if necessary during the cooking process. Transfer into a small bowl, cover and chill. Serve with freshly chopped basil.