Brazil-nut burgers

Main Course: Makes 8

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Burgers are served with a Chinese leaf folded round to make a "bun", with ketchup, mayonnaise, alfalfa, gherkins and a slice of tomato inside. If you don't have a dehydrator, omit the water and eat raw or lightly grilled. Don't skip the flaxseeds – they are the binding agent.

4 sticks celery

3 carrots

1 onion

Small bunch parsley

250g/8oz brazil nuts

60g/2oz flaxseeds, ground

2 tablespoons nutritional yeast flakes

2 tablespoons tamari

125ml/4fl oz water

Roughly chop the celery, carrots, onion and parsley. Put in the food processor with nuts, and process until blended together. Add remaining ingredients, and process again to make a thick paste. On a dehydrator tray, shape into burgers about 1cm ( ¹/2in) thick, and dehydrate for seven hours.