SERVES 6
600g carrots, peeled and cut into 1-2cm rounds
1 teaspoon smoked
sweet paprika
1 teaspoon cumin seeds, roughly bashed in a pestle and mortar
olive oil
200g smoked tofu
100g rye breadcrumbs
a small bunch of flat-leaf parsley, chopped
the zest of 1 unwaxed lemon
50g grated Parmesan (I use a vegetarian one)
50g sesame seeds, toasted

TO SERVE
6 good burger buns or slices of rye bread
2 avocados
a punnet of salad cress
6 tablespoons good mayonnaise
smoked paprika
12 small lettuce leaves

First, roast your carrots. Tumble the carrots on to a tray with the smoked paprika, cumin, some salt and pepper and a good drizzle of olive oil. Cover with foil and roast for 20 minutes, then remove the foil and roast for a further 10 minutes, until completely soft and starting to brown.

While these are roasting, finely crumble half the tofu into a bowl and add the breadcrumbs, parsley, lemon zest, Parmesan and sesame seeds.

Once the carrots are ready, take them out of the oven and allow them to cool a little before blitzing in a food processor with the remaining tofu, until everything is evenly distributed and the mixture is pretty smooth. Allow to cool a little, then add this to the breadcrumb mixture and mix well.

Shape the mixture into 6 patties, lay them on a plate and put them into the fridge for 20 minutes.

Once you are ready to cook, put a large frying pan on a medium heat and add a little olive oil, Add the burgers and cook for 3-4 minutes on each side, flipping them once they are well coloured. Alternatively, you could cook them in the hot oven for 25-30 minutes. While the burgers are cooking, split and toast your buns, slice your avocados and snip your cress.

Spread the bottom of each bun with a spoonful of mayonnaise, add a pinch of paprika, then top with the lettuce leaves, avocado, the burger and a crown of cress. Cover with the lid of the bun and eat straight away.

* Recipe courtesy of Anna Jones: The Modern Cook’s Year