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Carrot and Coriander Burgers

These burgers are easy to make (and so much better than shop bought!)

Serves:
 4
Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly Freezes Well

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
  • 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
  • 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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