Making these carrot burgers take only a few minutes if you have a food processor, but you can make them with a hand grater its just an extra work out.

• Put a third of the grated carrot in a food processor with the chickpeas, onion, 2 tbsp tahini, cumin coriander and egg. Whizz to a thick paste, then scrape into a large bowl.
• Heat 1 tbsp oil in your largest frying pan, tip in the remaining carrot and cook for 8-10 mins, stirring until the carrot is softened – it will become more golden as it is cooked. Add this cooked carrot to the whizzed paste with the breadcrumbs, lemon zest and sesame seeds. Add seasoning, then mix together well with your hands.
• Divide the mixture into 6, then using wet hands shape into burgers. Cover and chill until serving.
• To make the dressing mix the yogurt with the remaining tahini and lemon juice, then chill.

To cook, heat a non-stick frying pan and brush the burgers with the remaining oil. Cook the burgers for 5 mins on each side, until golden and crisp and then transfer to a warm over for up to 10 mins while you get on with preparing the salad.

If you want to freeze these Carrot Burgers do so after you have moulded them into the burger shape, just place a little bit of baking paper between each burger and then pop into a freezer bag or box.  They will keep for up to three months in freezer and are a perfect stand by meal as you can cook the Carrot Burger straight from frozen, just follow the same steps above nut keep int eh over for 15 minutes to ensure they are warmed the whole way through before serving.