Carrot and Coriander Burgers
These burgers are easy to make (and so much better than shop bought!)
Ingredients
- 800g carrots, peeled
- 400g canned chickpeas, rinsed and drained
- 1 tsp ground cumin
- small handful fresh coriander, chopped
- 1 tsp each minced garlic and minced ginger
- 1 small free-range egg
- 4 spring onions, trimmed and finely chopped
- 8 slices Burgen Sunflower & Chia Seed bread, made into fine breadcrumbs
- low-calorie cooking spray
For the yoghurt dip
Method
- 1
Chop half the carrots and cook in boiling water until tender. Drain well. Grate the remaining carrots and blitz with the remaining ingredients and blend to a thick paste.
- 2
Using wet hands shape the mixture into eight burgers. Chill for at least 30 minutes.
- 3
Mix together all the yoghurt dip ingredients.
- 4
To cook the burgers, heat 1 tbsp sunflower oil and pan-fry the burgers for 3-4 minutes on each side.
PER SERVING: 12.3g FAT (Excluding extras)
Carrot and Coriander Burgers was taken from COOK VEGETARIAN
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- 800g carrots, peeled
- 400g canned chickpeas, rinsed and drained
- 1 tsp ground cumin
- small handful fresh coriander, chopped
- 1 tsp each minced garlic and minced ginger
- 1 small free-range egg
- 4 spring onions, trimmed and finely chopped
- 8 slices Burgen Sunflower & Chia Seed bread, made into fine breadcrumbs
- low-calorie cooking spray
For the yoghurt dip
- 1
Chop half the carrots and cook in boiling water until tender. Drain well. Grate the remaining carrots and blitz with the remaining ingredients and blend to a thick paste.
- 2
Using wet hands shape the mixture into eight burgers. Chill for at least 30 minutes.
- 3
Mix together all the yoghurt dip ingredients.
- 4
To cook the burgers, heat 1 tbsp sunflower oil and pan-fry the burgers for 3-4 minutes on each side.
PER SERVING: 12.3g FAT (Excluding extras)