Beetroot & Courgette Burgers

2-3 tbsp rice bran oil
1 red onion, finely chopped
2 cloves of garlic, crushed
1 raw beetroot, grated
2 courgettes, grated
1 large carrot, grated
4 slices Vogels bread, crusts removed
400 g tin chickpeas, drained
3 tbsp crunchy peanut butter
1 egg yolk
3 tbsp chopped flat-leaf parsley
½ tsp SIDS CRAZY SALT
THE SAUCE:--
350 g plain yoghurt
EV olive oil
½ cucumber, peeled & diced
1 clove garlic, crushed
Lemon wedges to serve

Heat about 1 tbsp of the oil in a large frying pan and sauté the onion and garlic for 4-5 minutes until softened. Add grated vegetables and cool, stirring, for about 5 minutes until wilted, then drain off any liquid.
Place the bread, chickpeas, peanut butter and egg yolks in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the grated vegetables and parsley, then season with SIDS CRAZY SALT.
Form the mixture into 8 patties and chill for about 3 minutes. (or up to 24 hours) Heat the remaining oil in a non-stick frying pan and cook the burgers, in batches if necessary, for about 2-3 minutes each side until golden.
Make a quick sauce by combining the yoghurt, a drizzle of oil, cucumber and crushed garlic. Serve the burgers with the sauce and lemon wedges.
Hint: These can be assembled and chilled up to 24 hours before cooking. Just make the sauce at the last minute.