Carrot & Bean Patties With Sesame Sauce

Boil a kettle 

Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite

Once done, drain and return to the pot and set aside until serving

Top, tail, peel and grate the carrots finely

Meanwhile trim, then slice the spring onions finely

Zest the lemon[s]

Chop the coriander finely, including the stalks (keep the chopped leaves and stalks separate!)

Drain and rinse the cannellini beans and add them to a bowl

Mash the cannellini beans with a masher until smooth

Add the grated carrot, lemon zest, ground cumin, sliced spring onion, chopped coriander stalks, sesame seeds and panko breadcrumbs to the bowl of mashed cannellini beans

Add the juice of 1/2 [1] lemon, 1/2 tsp [1 tsp] salt and a pinch of pepper and give everything a really good mix up (clean hands is the best way!)

Divide the mixture into 6 [12] patties

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat 

Once hot, add the patties and cook for 3 min on each side or until golden

Slice the cucumber into discs

Meanwhile, combine the tahini, soy sauce, agave nectar and the juice of the remaining lemon with 60ml [120ml] cold water

Give everything a good mix up – this is your sesame sauce

Tip: add a splash more water if your sauce is looking a little thick