120 grams button mushrooms, finely chopped
1 small onion, chopped
1 courgette, chopped
1 carrot, peeled, chopped
25 grams pecan nuts or unsalted peanuts
100 grams whole-wheat or brown bread, grated
30 ml parsley
5ml yeast extract like marmite
salt and freshly ground black pepper
a little flour for shaping
Cook mushrooms in a non-stick frying pan without oil, stirring for five to eight minutes to remove all moisture.
Place onion, courgette, carrot and nuts in a food processor and process until just beginning to bind together.
Stir in mushrooms, vegan bread crumbs, parsley, yeast extract and seasoning.
Shape into patties using a little cake flour. Chill to firm for an hour.
Preheat a non-stick frying pan with very little oil and cook burger until golden brown, turning once. They can also be cooked under a preheated grill for eight to ten minutes, turning once.