To make 6 very generous veggie burgers

Heat the rapeseed oil in a large frying pan and when hot add the carrot, courgette and onion and cook on a medium heat for about 5 minutes until soft and just starting to brown. Remove from the heat and leave to one side.

Place the rice, cauliflower and yellow peas into a food mixer and blitz until smooth.

In a large bowl mix the softened vegetable with the mix from the food mixer. Now add the chick peas to the food mixer and give just one blitz to break up some of the chickpeas.. you want to keep a good texture.

Add the chickpeas to the other ingredients along with the tahini and chipotle paste and mix thoroughly. Season with Salt & Pepper to taste.

Now form into burgers ( they will be just smaller than the palm of your hand), I like to pop my veggie burgers into the freezer at this point to help them to firm up before you are ready to cook them. Even just 5 – 10 minutes will mean that you can handle the burger more easily.

When you are ready to eat heat up a tsp of rapeseed oil in the frying pan you used earlier, when nice a hot add the veggie burgers and brown on each side, then place them on a lined baking sheet and pop into a hot oven ( about 200) and cook for about 15 – 20 minutes. They should be hot through the middle.

We served our veggie burgers with a green salad and topped with a yoghurt mayo dressing.

If you want to freeze these veggies burgers then do that once you have formed them before they are browned.