1. Boil the carrots with a pinch of sea salt in about 1/2 inch of water for 2 to 3 minutes, or until soft. Save the water for a sauce. Strain the carrots and mix them together with the cooked grain and parsley.

2. Fashion into patties. If too dry, add a little whole wheat pastry flour with a little water to moisten to keep the shape of the patty. If too wet, roll the patties in dry wheat flour.

3. After shaping, deep-fry the patties in hot oil for a few minutes. Cook the patties until they are golden and crunchy.

4. Burgers may be served covered with a sauce made from carrots and onions cooked with a little shoyu, grated fresh ginger and kuzu to thicken, or they may be served with a dip.

NOTES:

• Buckwheat is also excellent prepared in this way.

• Minced and boiled celery and rinsed and boiled arame are also commonly added to grains when making burgers.

• Normally onions and scallions are not used when deep-frying because they become too watery.

• Leftover beans can also be cooked in this way. Lentils and chickpeas are best. Kidney and azuki beans usually become too dark when deep-fried.