Serves 8, prep time 25 minutes, cooking time 20 minutes
3 tbsp of coconut oil
1 large courgette grated and strained
1/2 onion diced
3 tsp of curry powder
1 tsp of cumin
2 tsp of black sesame seeds
1 tsp of garlic powder
1/2 tsp of cayenne pepper
1 tsp of turmeric
3 tbsp of polenta flour
1 tin of white beans mashed
Salt and pepper
8 mini burger buns
Handful of watercress
Vegan cheese slices
Grate, the courgette, rinse and squeeze out the excess water. Then place in a mixing bowl and the garlic powder, polenta flour, sesame seeds and spices.
Mix then add the mashed peas, use your hands to rub the ingredients together. When the mixture is combined remove from the bowl and place on a floured surface and divide into eight equal portions.
Roll into balls then flatten into patties, chill for 20 minutes. Heat some oil in a pan and gently fry the patties.
Slice and toast the buns, when the patties are cooked start building the burgers.
Layer the watercress and salsa add the patties and top with cheese, tomato, onion and beetroot shoots and serve.