Carrot and Coriander Burgers
Serves: 4
Ready in: 30 to 60 mins
Cost CuttingEco FriendlyFreezes Well
These burgers are easy to make (and so much better than shop bought!)
Ingredients:
800g carrots, peeled400g 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
[hd]For the yoghurt dip[/hd]
170g pot of 0% fat-free Greek yoghurt
5cm piece cucumber, finely chopped
small handful fresh coriander, chopped
1 small red chilli, finely chopped
grated rind and juice of 1 small lemon
method:
- 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.
- Using wet hands shape the mixture into eight burgers. Chill for at least 30 minutes.
- Mix together all the yoghurt dip ingredients.
- To cook the burgers, heat 1 tbsp sunflower oil and pan-fry the burgers for 3-4 minutes on each side.
