Dead easy, very tasty, super mid week tea.

• 1 large red onion
• 5-6 mushrooms
• 2 tbsp rye flour, or plain flour
• 1 tsp ground coriander
• 1 tsp salt
• 1 tin of washed and drained black beans
• Milled linseed (or milled linseed and other seeds)
• Olive oil

To go along with this, you might also like to have in:

• cheese
• burger bun/thin etc
• sweet potatoes
• carrot
• cumin seeds
• lemon
• honey
• lettuce
• mango chutney

Peel the red onion and quarter it. Put it into the food processor with the mushrooms, spice, salt and flour. The whizz until small bits.

Add the black beans and whizz until a textured paste

Sprinkle the milled linseed on a plate and take wet handfuls of the mixture and polp the on the seed. Turn them over in the seed (this is a bit wet) and place them in rounds onto an oiled baking sheet. Press them into burger shapes.

Cook for 20-25 mins.

In the last 5 mins of cooking you can remove the burgers and place sliced cheese ontop before putting them back in for the last 5 mins.

You can serve them in brioche burger buns, in a pitta, or a warbutons thin (if you are seeking to reduce carbs), they would probably also go well in a wrap as they are still reasonably moist when cooked. They are best served with some lettuce, tomato ketchup and some mango chutney.

To go with this, you might like to do sweet potato chips. Wash and thickly slice sweet potatoes and put onto an oiled baking tray, turning the potatoes in the oil. Then put them on the top shelf for 25-30 mins.

I also did a grated carrot side, which was lovely with it.

Grate some carrot, (I used 2), sprinkle over cumin seeds and grate some lemon peel in, plus a squeeze of lemon (maybe 1/4 of the lemon juiced). Then ad a small drizzle of honey or sweet chilli sauce to taste. Mix together with about 2 tbsp of olive oil. Eat.