I discovered a variation of this recipe whilst volunteering in the Topaz Cafe in Ashton-under-Lyne recently – I love making Tabbouleh anyway, but never thought of turning it into burgers. My children were in equal parts bemused and amused by the ‘two meals for the price of one’ aspect, but they managed to eat everything anyway!

Serves 4 to 6

Ingredients

To make the tabbouleh;

600ml water

150ml bulgur wheat

100ml fresh parsley, roughly chopped

100ml olive oil

2 medium tomatoes, finely diced

1/2 cucumber, finely diced

2 tbs dried mint

3 cloves of garlic, crushed

3 tbs lemon juice

Salt and pepper

To turn it into burgers;

100g whole wheat flour

2tbs cornflour

To make the wedges;

2 large sweet potatoes, peeled then cut lengthways into 8 wedges

2 tbs olive oil

2 tbs sweet smoked paprika

Salt and pepper

Method

1. Preheat the oven to 180C.

2. To make the burgers, initially make the tabbouleh. In a large saucepan bring the water to the boil and add the bulgur wheat. Return to the boil and simmer uncovered for 10 minutes. Set aside to cool.

3. In a large bowl mix together the herbs, olive oil, tomatoes, cucumber, garlic, lemon juice and salt and pepper. Add to the cooled bulgur wheat and combine thoroughly.

4. To form the burgers, simply add the flour and cornflour to the mix and knead well. Form into eight equal burgers, then place on a lined baking tray and bake for 40 minutes until lightly brown.

5. For the wedges, mix together the sweet potato with the olive oil, paprika and salt and pepper and mix thoroughly. These also need to be placed in the oven for approximately 35 – 40 minutes, so should go in at the same time as the burgers.

6. To serve, place two burgers in rolls or in a ciabatta, together with four wedges. Garnish with relishes and a green salad.