Carrot, Courgette & Broad Bean Baharat Burgers - Ainsley Harriott

Ingredients

• 1 tbsp olive oil, plus extra for brushing
• 1 onion, finely chopped
• 1 tbsp baharat spice blend
• ½ tsp pul biber or dried chilli flakes (optional)
• 1 garlic clove, grated
• 225g carrots, coarsely grated
• 2 medium courgettes, coarsely grated and squeezed to remove excess moisture
• 1 x 400g tin broad beans, drained and rinsed
• 75g wholemeal breadcrumbs, or more if needed
• zest of 1⁄2 lemon
• 2 tbsp crunchy peanut or cashew butter
• 1 egg yolk
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh coriander
• sea salt & freshly ground black pepper
• 3 tbsp mayonnaise
• 4 sesame burger buns or pitta pockets, warmed
• mixed salad leaves
• sliced tomatoes