Carrot/nut/bean burger

My adaptation of one in Vegetarian Planet by Didi Emmons. I like the colour and hearty flavour of this. It's a really satisfying substitute for meat in a burger. You may use canned beans which cuts down on production time.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 -4  tablespoons  corn oil or 2 -4  tablespoons  safflower oil
• 1  small onion, minced
• 2 -3  cloves garlic, minced
• 1  teaspoon coriander powder
• 1⁄2 teaspoon ground cumin
• 4  medium carrots, grated
• 1⁄4 cup  chopped walnuts or 1⁄4 cup  hulled sunflower seeds or 1⁄4 cup  pumpkin seeds or 1⁄4 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
• 1⁄2 teaspoon salt or 2  tablespoons miso
• 3  tablespoons flat leaf parsley, chopped
•  unbleached flour (for dredging)

Directions

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.