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Ingredients
Ingredients: 6 multigrain rolls, split and toasted 6 lettuce leaves of your choice 30 g/ 1oz alfalfa sprouts 2 large tomatoes, sliced 1 raw beetroot, grated 4 tablespoons sunflower seeds, toasted Minted Soy Burgers 440g/ I 4 oz canned soy beans, rinsed and drained 1 cup/60g/2 oz whole meal breadcrumbs, made from stale bread 1 red onion, finely chopped 1 carrot, grated 3 tablespoons besan flour 3 tablespoons chopped fresh mint 1 tablespoon finely grated fresh ginger 1 egg, lightly beaten 75 g/2 ½ oz sesame seeds 2 tablespoons vegetable oil Creamy Dressing 1 cup/200g/6 ½ oz natural yoghurt 1 tablespoon chopped fresh coriander 1 tablespoon grated fresh ginger 1 tablespoons sweet chili sauce 1 clove garlic, crushed Freshly ground black pepper

Instructions
Method: 1. To make dressing, place yoghurt, coriander, ginger, chili sauce, garlic and block pepper to taste in a bowl and mix to combine. 2. To make burgers, place soy beans in a food processor or blender and process to roughly chop. Place chopped beans, breadcrumbs, onion, carrot, ~our, mint, ginger and egg in a bowl and mix well to combine. Shape mixture into six burgers and roll each in sesame seeds. 3. Heat oil in a frying pan over a medium heat, odd burgers and cook for 6 minutes each side or until heated through and golden. 4. Top bottom half of each roll with a lettuce leaf, a burger, a few alfalfa sprouts, tomato slices, beetroot, sunflower seeds, a spoonful of dressing and top half of roll. Serve immediately. Note: Besan flour is mode from chickpeas and is available from Asian and health food stores (you can substitute pea flour mode from split peas, if desired). To make your own besan ~our, place chickpeas on a baking troy and bake at I8O°C/350°F/Gas 4 for 15-20 minutes or until roosted. Cool, then using a food processor or blender grind to make a fine our. Serves 6