(This recipe makes around six good sized burgers)
250g dried yellow split peas
1 small beetroot, grated
1 red onion, finely sliced
2 cloves of garlic, finely sliced
Oil for frying
1 tbsp dijon mustard
salt and pepper (to taste)
In a pan, cover the split peas with water and bring to the boil. Simmer until soft. You may need to add more water, but not too much, as you want a paste, rather than a soup.
In another pan, fry the onion and garlic until soft. Mix all the ingredients together and shape into patties. If it's too wet, add another spoonful of breadcrumbs.
Chill for half an hour (the veggie burgers that is, although there's no reason why you shouldn't chill at the same time!).
Shallow (or dry) fry on both sides and finish in the oven at 200°c for five minutes.
Serve on toasted buns with an appropriate garnish.