Carrot & Coriander Recipe

Sweet carrots combined with warm spices make this a delicious burger, that’s also one of your five-a-day. Go on, give it a try.

Preparation time: TBC mins, Serves: TBC

INGREDIENTS

8 slices of Burgen Soya and Linseed bread made into fine breadcrumbs
800g carrots, peeled
400g canned chickpeas, rinsed and drained
1 tsp ground cumin
Handful fresh chopped coriander
1 tsp minced garlic
1 tsp minced ginger
1 small egg
4 spring onions, trimmed and finely chopped
Black pepper

For the yogurt dip

170g fat free Greek yogurt
5cm piece cucumber, finely chopped
Handful fresh chopped coriander
1 small red chilli, deseeded and very finely chopped
1 small lemon, finely grated rind and juiced

METHOD

1.
Roughly chop half the carrots and cook in boiling water for 7-8 minutes until tender. Drain well and return to the pan and cook over a low heat for 30-40 seconds to cook off any excess moisture. Grate the remaining carrots and place into a food processor with the chickpeas, cooked carrot, cumin, coriander, garlic, ginger and egg and blend to a thick paste. Tip into a bowl and season with freshly ground black pepper.
2.
Stir in the spring onions and breadcrumbs and using wet hands shape the mixture into 8 burgers. Chill for at least 30 minutes or overnight if you have time.
3.
Mix together all the yogurt dip ingredients and season to taste with freshly ground black pepper and chill until ready to serve.
4.
To cook the burgers - pan-fry - heat 1 tbsp sunflower oil and fry the burgers for 3-4 minutes on each side until browned. Grill - spray the burgers with low calorie cooking spray and cook under a preheated hot grill for 5-6 minutes on the first side and 3-4 minutes on the other side. BBQ - chill the burgers well - oil a square hinged bbq rack and arrange the burgers inside - cook away from the direct heat for 3 minutes on each side until cooked through.
5.
Serve with a rocket salad and a wedge of lime to squeeze over.
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