Once cooked, these tasty burgers freeze well.

1 block (10 1/2 oz.) firm tofu
2 oz. bulgur or 4 oz. cooked millet or rice
2 fl. oz. hot water
1 sm. onion, very finely chopped
2 oz. mushrooms, very finely chopped
2 oz. carrot, grated
1 vegetable stock cube, crumbled
2 tbsp. soya sauce
1 tsp. dried mixed herbs or 2 tsp. any fresh herb, coriander, dill, etc.
2 tbsp. whole wheat flour plus a little extra for coating.

1. Break up the tofu with your fingers into very small pieces.

2. Mix all the ingredients together in a bowl and squeeze well to shape into burgers. (As the mixture is very sticky it will help if you dip your hands and utensils in cold water).

3. Refrigerate for an hour or two.

4. For a crisp coating, toss the burgers in a little whole wheat flour before frying.

5. Deep fry the burgers in oil, a few at a time. Drain well and serve hot or cold. Makes 8 burgers.

NOTE: It is most important to fry the burgers in very hot oil to avoid disintegration.