2-3 tbsp olive oil
1 red onion, finely chopped
2 cloves of garlic, crushed
1 raw beetroot, grated
2 courgettes, grated
1 large carrot, grated
100g (about 4 slices) wholemeal bread, crusts removed
400g tin chickpeas, drained
3tbsp crunchy peanut butter
1 egg yolk
3 tbsp chopped flat-leaf parsley
Heat about 1tbsp of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4-5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until wilted, then drain off any liquid.
Place the bread, chickpeas, peanut butter and egg yolks in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the grated vegetables and parsley, and season generously.
Form the mixture into 8 patties and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-3 minutes each side until golden. Serve with lemon wedges. Serves 4