Vegetarian Burgers

225 g/8 oz butter beans or other pulse, soaked
overnight
1 tablespoon polyunsaturated vegetable oil
1 onion, peeled and finely chopped
2 carrots, peeled and grated
150 g/5 or rolled oats
1 teaspoon vegetable extract
2 teaspoons dried mixed herbs
salt
freshly ground black pepper
flour for shaping
Sauce:
3 tablespoons tomato ketchup
1 tablespoon tomato purée
I teaspoon made mustard
1 teaspoon wine vinegar
1 teaspoon brown sugar
150 ml/1/4pint water
salt
freshly ground black pepper

Drain the beans and rinse, then place in a pan and cover with cold water. Bring to the boil. Cook rapidly for 10 minutes, then reduce the heat and simmer for 30 minutes or until the beaus are soft. (You can add 1 teaspoon oil to help prevent the water boiling over.)

Transfer the beans with a little of the cooking liquid to a blender or food processor and blend to make a purée.

Preheat the oven to moderately hot (190 °C/375 °F, Gas Mark 5).

Heat the oil and sauté the onion for 3 minutes. Add the carrot and cook for 2 minutes.

In a bowl mix together the bean puree, onion, carrot, oats, vegetable extract, herbs and salt and pepper. Using a little flour, shape into 8 burgers. Place on a greased baking tray and cook in the oven for 20 to 25 minutes.

To make the sauce, place all the ingredients in a pan and cook for 10 minutes.

SERVES 4