Serve the burgers with mashed potatoes or French fries and parsley sauce; or with chutney and soft rolls.
175 g (6 oz) soya beans
2 tablespoons vegetable oil
1 onion, finely chopped
1 small carrot, grated
1 small green pepper, deseeded and chopped
1 tablespoon tomato puree
1 teaspoon dried mixed herbs
salt freshly ground black pepper
1 tablespoon water
dried breadcrumbs, for coating
vegetable oil, for frying
1. Put the beans into a bowl, cover with plenty of cold water and leave to soak overnight. Drain the soaked beans and put them into a saucepan; cover with cold water.
2. Bring the beans to the boil, then lower the heat and simmer over very gentle heat for 3 hours until tender, topping up with more water if necessary. Transfer to a colander and drain thoroughly.
3. Heat the oil in a frying-pan and gently fry the onion and carrot for 5 minutes, until the onion is soft and lightly coloured. Add the green pepper and fry for a further 5 minutes, until the vegetables are just tender.
4. Add the beans, tomato puree and herbs to the pan, mashing the beans with a spoon to make the mixture hold together. Season with salt and pepper to taste.
5. Divide the mixture into 8 and shape each piece into a neat, flat circle. Beat egg and water together in a shallow bowl and spread the breadcrumbs out on a plate. Dip the burgers first into the beaten egg mixture, then into the dried breadcrumbs, making sure they are well coated.
6. Heat the vegetable oil in a large frying-pan, add 4 burgers and fry over moderately high heat for 3 minutes on each side until crisp and browned. Remove with a slotted spoon, place on a serving platter, and keep warm. Fry the remaining burgers in the same way and serve at once.