Freekeh and carrot burgers

Ingredients

• 150g freekeh
• 2 carrots, peeled and grated
• ½ red onion, diced
• ½ tsp smoked paprika
• 1 egg, beaten
• 400g tin pinto beans, rinsed and drained
• 1 tbsp (optional) plain flour
• to serve (optional) burger buns, salad and hummus

Method

1. Cook the freekeh in boiling water for 20 minutes until soft. Drain and rinse. Toss with the grated carrot, onion, paprika, egg and season.
2. In a small blender, whizz the beans to a paste and add these to the mix. Add in 1 tbsp flour if needed to combine, and shape into 8 burgers. You can freeze any extra burgers for another time.
3. Fry the burgers in 1 tbsp oil for 4 minutes on each side until golden and crunchy. If you like, add into burger buns with some lettuce, tomato and a dollop of hummus. You could also make the burgers half the size when shaping, fry, then load into Little Gem lettuce leaves with hummus and finely diced tomato and onion.