•  150g firm silken tofu
•  1 x 420g can soy beans, drained
•  1 cup (240g) grated carrot
•  ¼ cup chopped flat-leaf parsley leaves
•  2 tablespoons crunchy peanut butter
•  1 teaspoon ground cumin
•  1 tablespoon oil
•  4 hamburger buns, halved and toasted
•  4 lettuce leaves
•  ¾ cup grated fresh beetroot
•  4 slices tomato

tahini dressing

•  2 tablespoons yoghurt
•  2 tablespoons tahini
•  1 tablespoon sweet chilli sauce
•  2 tablespoons water

  Place the tofu between sheets of absorbent paper and press to remove excess water. Place soy beans, carrot, parsley, peanut butter, cumin and tofu into a food processor and process until finely chopped. Shape into 4 patties and refrigerate for 30 minutes.

   To make the tahini dressing, combine the yoghurt, tahini, chilli sauce and water and set aside.

   Heat the oil in a frying pan over medium-high heat. Add the patties and cook for 4 minutes each side or until golden. Top bun bases with lettuce, beetroot, a patty, tomato and sandwich with bun tops. Serve with the tahini dressing. Serves 4.