Heat The Bastard until it reaches a temperature of 180 °C. Meanwhile, crumble the wholemeal bread in the food processor. Coarsely grate the carrots and courgette.

Chop the onion and garlic finely and fry them in olive oil in a cast iron pan for 3 minutes until they turn glassy. Then add the coarsely grated carrot and courgette and stir well for a further 5 minutes. Finally, add the cumin, coriander, peanut butter, salt and pepper to the mixture in the cast-iron pan and stir well for a few more minutes. Now the vegetable mixture from which the burgers will be made is ready. Leave it to cool down a little.

When the vegetable mixture is cooling, it is time for the garnish. Cut the tomatoes into quarters, remove the flesh and cut the segments into small pieces. Stir the ketchup into the tomato pieces. The salad is now ready. Then slice the shallot into thin rings and set aside. Cut the buns in half.

Finally, beat the egg and mix in the ground breadcrumbs. Mix this into the cooled vegetable mixture and form into 8 firm vegetable burgers.

Place the burgers on the cast iron grill and fry for 3 minutes per side until golden brown. Then remove the veggie burgers and fry the buns cut in half for another 1 minute per side. The Bastard.

Place the bottom sides of the buns on a large platter. Place the burger on top, spoon a generous spoonful of tomato salad on top and top with rings of shallot and alfalfa. Put the bread caps on at an angle. Bon appétit!

And thank you father-in-law Piet for this delicious recipe!