Fearne Cotton served up tasty veggie burgers using a recipe from her new cookbook on Sunday Brunch.

The ingredients are: 125g quinoa, rinsed, 2 carrots, coarsely grated, 1 cooked beetroot, peeled and coarsely grated, 1 large handful of kale, tough stems removed and leaves finely chopped, 2 medium eggs, beaten, 2 cloves garlic, crushed, 20g fresh flat-leaf parsley leaves, finely chopped, 1 tsp ground cumin, 1 tsp sweet smoked paprika, 6 tbsp white or wholegrain spelt flour or rice flour, Olive or coconut oil, for frying, 8 spelt burger buns or pitta bread (optional), Mayonnaise or mustard, to serve, 2 heads of cos lettuce, leaves separated, to serve, ½ red onion, thinly sliced, to serve, 2 beef tomatoes, sliced, to serve, Sea salt and freshly ground black pepper