On holiday my son had a chick pea and vegetable burger at this fab little vegan restaurant we found in Akumal Bay, he loved it so much I thought I would try and recreate it for him last night as it is full of healthy nutrients and as it turns out also pretty damn scrummy.  First I chopped a red onion and fried it in coconut oil for 5 minutes then I added a chopped aubergine (very small chunks) cooked for a further 5 minutes and added a little more oil then added 2 large thinly sliced vine tomatoes.  Took it off the heat and added the grated carrot and a tin of chick peas and a couple of pinches of pink Himalayan salt (which packs a hearty 80+ Minerals) popped it in the blender but kept it quite chunky and then added 2 mugs of oats to the mix.  To add yet more super foods I ground some linseed, pumpkin seeds and sunflower seeds and made patties (with the burger mix) and dipped in the ground seeds on each side and then gently fried for about 2-3 minutes (on each side).  I served them with soya yogurt with habanero sauce, sweet potato oven chips and leaves.  They were a success with my hubby and  Oliver who is 9 but William who is 6 turned his nose up at them and opted for baked beans, oh well you can’t win them all.  We also had friends over and they are meat eaters but they were very surprised at how much they liked them, so overall a winner.