Burgers get a lot of bad press but there is no reason why they should be unhealthy. In fact, they can be a great way of packaging up some really nutritious, vitamin and mineral rich ingredients. These nut burgers are not only a great source of protein and essential fatty acids, they are an ingenious way to use up all those left over nuts from the festive season too. Let your children to get involved with making them and don't forget to make extra quantities to freeze.

Serves 4-6

Preparation time 20 minutes plus 30 minutes chilling time

Cooking time 20-25 minutes

225g mixed unsalted nuts, such as cashews, walnuts, hazelnuts and peanuts
2 tbsp olive oil
1 onion, peeled and grated or very finely chopped
2 garlic cloves, peeled and crushed
75g button mushrooms, wiped and finely chopped
1 small yellow pepper, deseeded and finely chopped
100g wholemeal breadcrumbs
100g carrot, peeled and grated
1 tbsp freshly chopped parsley
2 - 3 fresh sage leaves, finely chopped
sea salt and freshly ground black pepper
1 medium organic egg, beaten
6 tbsp wholemeal flour
freshly cooked seasonal vegetables and Tomato and Bean Sauce

Preheat the oven to 190C/375/C/Gas 5, 10 minutes before cooking. Put the nuts in a food processor and blend until finely chopped, reserve. Heat 1 tablespoon of the olive oil in a heavy based saucepan, add the onion and garlic and fry gently for 5 minutes or until soft and golden. Add the mushroom and pepper and cook for a further 3 minutes. Draw the pan off the heat and mix in all the remaining ingredients except for the flour.

Mix together adding a little water if the mixture is too dry. Shape into 4 - 6 burgers then coat in the wholemeal flour. Place on a plate, cover lightly and chill for 30 minutes.

Place the burgers on a lightly oiled baking sheet and brush lightly with the remaining oil. Place in the preheated over and bake for 20 minutes or until thoroughly heated through and golden.