Carrot/nut/bean burger

• 2 -4 tablespoons corn oil or 2 -4 tablespoons safflower oil
• 1 small onion, minced
• 2 -3 cloves garlic, minced
• 1 teaspoon coriander powder
• 12 teaspoon ground cumin
• 4 medium carrots, grated
• 14 cup chopped walnuts or 14 cup hulled sunflower seeds or 14 cup pumpkin seeds or 14 cup your favourite nuts, chopped.
• 1 cup cooked drained chickpeas or 1 cup lentils or 1 cup black beans or 1 cup adzuki beans
• 1 cup cooked brown rice or 1 cup wild rice
• 1 cup chopped button mushrooms or 1 cup small-diced firm tofu
• 12 teaspoon salt or 2 tablespoons miso
• 3 tablespoons flat leaf parsley, chopped
• unbleached flour (for dredging)

1. Saute onions and garlic in 1 tablespoon oil over medium heat until translucent.
2. Do not brown.
3. Add coriander and cumin and cook 2 more minutes.
4. If using mushrooms, add and saute 5 minutes more.
5. Put the onion, mushroom,spice mixture in a large bowl and add the grated carrots, nuts, parsley, salt (or miso) and pepper.
6. Process the rice and beans until pureed.
7. Add to the bowl.
8. If using tofu, add to the bowl now.
9. Mix the works gently with your hands (yes, your hands) to distribute the ingredients evenly.
10. Don't pound or mush.
11. Dust your hands well with flour and form the mix into six generous patties, squeezing firmly.
12. In a large iron skillet, heat the rest of the oil on medium.
13. Without crowding them, cook the patties for 4 minutes on each side or until deep golden brown.
14. Serve immediately.

onion, garlic, coriander powder, ground cumin, carrots, walnuts, chickpeas, brown rice, button mushrooms, salt, flat leaf parsley, unbleached flour

Taken from www.food.com/recipe/carrot-nut-bean-burger-84509 (may not work)