Grated carrot and chickpea burgers recipe

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  • Serves 8
  • 25 mins to prepare and 20 mins to cook, 30 mins to cool
  • 270 calories / serving
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HE CARROTCHICKPEA

Place a third of the grated carrot into the food processor with the onion, garlic, chickpeas, ground and fresh coriander, egg and season well. Whizz to a paste and set aside. Heat 1 tablespoon of the oil and fry the remaining carrot for about 10 minutes stirring from time to time. Add this cooked carrot to the whizzed paste. Stir in the flour and mix well. Check seasoning and adjust accordingly. With wet hands, divide the mixture into 8 and shaped into burger shapes. Cover and chill for 30 minutes.

Preheat the grill or BBQ. Brush the burgers with the remaining oil and cook for about 5 minutes on each side or until golden and crisp. Toast the burger buns or warm on the BBQ. Mix the yogurt, chives and carrot together. Spread the yogurt mixture onto the bun, top with the spinach and insert the cooked burger.

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  • Ingredients

  • 800g grated carrot
  • 1 small red onion, peeled and chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 400g chickpeas, drained
  • 1tbsp ground coriander
  • 3tbsp fresh coriander, roughly chopped
  • 1 large egg
  • 2tbsp wholemeal flour
  • salt
  • freshly ground pepper
  • 3tbsp vegetable or rapeseed oil
  • 4tbsp Greek yogurt
  • baby spinach
  • large sesame seeded burger buns, sliced open
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  • Energy 1136kj 270kcal 14%
  • Fat 9.8g 14%
  • Saturates 1.8g 9%
  • Sugars 9.2g 10%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 38.6g Protein 10.2g Fibre 7.5g

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