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Carrot and Coriander Burgers

Serves: 4

Ready in: 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

Know your nutrients

Calories
440 -
Fat
12.7g -
Saturates
1.7g -
Sugars
19.7g -
Salt
0.95g -
Protein
22.1g -
Carbs
58.8g -
Fibre
18.2g -
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These burgers are easy to make (and so much better than shop bought!)

Carrot and Coriander Burgers Recipe: Veggie

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

[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.
Print Recipe www.burgenbread.co.uk
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