2 large carrots, grated
1 medium zucchini, grated
1 large potato, grated
1 veggie bullion dissolved in 1/2 cup boiling water, cooled
1 medium block firm tofu
1 tablespoon of each Dijon mustard, soy sauce, black pepper and salt
1 garlic glove, minced
1 small knob of ginger, grated finely
flour of choice
2 cups breadcrumbs
oil, for frying
Freeze tofu, then grate. (It is easier to grate once frozen.)
Mix all ingredients except flour, breadcrumbs and oil in a mixing bowl. This is your burger mix. If it seems to wet, add some flour. If too dry, add some water.
Make little golf ball-sized balls out of burger mixture. Roll in the breadcrumbs.
Fry in the oil, flattening burgers out to a disc with a spatula whilst frying.
Serve in a vegan bun with whatever you like. I like mine some finely sliced tofu, rocket and some vegan ketchup.