Carrot, Hemp Seed and Nut Burgers with Fresh Tomato and Pineapple Salsa – Christine Bailey

Ingredients

• 50g /1 ¾ oz walnuts
• 50g / 1 ¾ cashew nuts
• 1tbsp olive oil or coconut butter
• 1 medium carrot, grated
• 1 red onion finely chopped
• 1 garlic clove, crushed
• 90g / 3 ½ oz mushrooms, finely chopped
• 115g / 4oz cannellini beans, rinsed and drained
• 2tbsp shelled hemp seeds
• 60g / 2oz gluten free breadcrumbs or gluten free oats
• 1tbsp tamari, gluten free soy sauce
• 2tsp honey
• 1 egg yolk
• Salt & pepper to taste
• 3 ripe tomatoes, cored, seeded, and diced
• 1/2 yellow pepper, seeded and diced
• ¼ fresh pineapple, finely chopped
• ½ red chilli, diced
• ½ small red onion, diced
• 2tbsp chopped fresh coriander
• 1 tbsp lemon juice
• 1 tsp olive oil
• Pinch sea salt