Cook all the vegetables together in boiling water until soft.
Drain well (you do not want any water in the mixture) and mash together.
Add the tomato puree, garlic puree, sun-dried tomatoes, mustard and Loprofin Baking Mix and mix until combined (you may need to add additional Loprofin Baking Mix to ensure the mixture is a mash potato consistency).
Season with salt and pepper.
Divide the mixture into 4 portions and shape into patties.
Heat some oil in a fry pan*. Cook the burgers for 5-6 minutes, turning frequently, until golden and crisp on each side.