Tofu And Bean Burgers

• 1 onion, peeled and quartered
• 1 garlic clove, peeled and chopped
• 1 carrot, trimmed, peeled and grated
• 1 (410 g) can red kidney beans, drained and rinsed
• 220 g tofu, cut into 2cm cubes
• 75 g sunflower seeds
• 1 tablespoon fresh parsley
• 2 teaspoons vegetable stock powder, wheat free
• tangy barbecue relish
• 2 garlic cloves, peeled and finely chopped
• 1 red onion, peeled and finely chopped
• 1 (400 g) can chopped organic tomatoes
• 1 tablespoon fresh basil, chopped

1. Preheat the oven to 200u0b0C Line a baking tray with greaseproof paper.
2. Place all the ingredients in a food processor and blend for 6-8 minutes until the mixture is roughly chopped but not smooth.
3. Remove the blade from the processor, take handfuls of the mixture and shape into medium-sized balls. Place on the baking tray and press down gently with the back of a spoon. There should be 6-8 burgers.
4. Transfer to the oven and bake for 25 minutes or until golden brown in color. Serve with a crispy green salad and Tangy Barbecue Relish.
5. To make the tangy barbecue relish place all the ingredients except the basil in a small saucepan. Bring to the boil, then lower the heat and simmer, stirring occasionally, for 30-40 minutes, until the mixture is soft and syrupy. And a little water if necessary during the cooking process. Transfer into a small bowl, cover and chill. Serve with freshly chopped basil.

onion, garlic, carrot, red kidney beans, sunflower seeds, parsley, vegetable stock powder, barbecue relish, garlic, red onion, tomatoes, fresh basil

Taken from www.food.com/recipe/tofu-and-bean-burgers-139862 (may not work)