Directions

1. Heat 1 tbsp oil in a frying pan and gently fry the vegetables, stirring, for 5 minutes until softened but not browned. Set aside to cool
2. Meanwhile, finely grind half the hazelnuts in a blender or spice grinder, and chop the remainder. Heat a frying pan for about 2 minutes until very hot and then add the ground and chopped nuts. Cook, stirring constantly, for about 2 minutes, until the nuts turn light brown. Transfer to a heatproof plate and allow to cool

3. Drain and rinse the pulses, and mash well using a potato masher or large fork, or purée in a blender or food processor for a few seconds to make a thick paste

4. When the vegetables and nuts are cool, place in a bowl and add the mashed pulses, parsley and plenty of seasoning. Mix well, using the pulses to hold the mixture together. Cover and chill for 1 hour

5. Divide the mixture into four equal portions and form each into a 10cm (4in) burger - if the mixture sticks to your hands, it will help if you wet them with cold water. Put the flour on a plate and season. Lightly coat each burger on both sides with the flour

6. Heat the remaining oil in a large frying pan and gently fry the burgers for 10-12 minutes, carefully turning using a fish slice, until lightly golden on both sides. Drain well. The burgers are ideal served in a fresh roll with crispy salad, or as a main meal with accompanying vegetables