- 2 medium onions (diced) 3 cloves garlic (crushed) 500g/10 cups coarsely grated mixed carrot and beetroot grated (using the second biggest holes of the grater) 50g/1 cup fresh coriander, chopped
- 2 tsp toasted and ground cumin seeds 2 tsp paprika powder 2 tins chickpeas, drained and ground roughly in food processor (or crushed with potato masher) 100g ground flax Salt
Carrot, Beetroot & Cumin Burgers
Ingredients
Method
Pre-heat oven to 200°C/400°F/Gas Mark 6.
Fry the onion until lightly browned on a medium heat. Add the garlic and fry for a minute or two.
Mix all ingredients together in a large mixing bowl until fully combined but not completely smooth (this is best done with your hands).
Shape the mixture into ten balls and then flatten and shape into burgers (you can freeze for later at this stage).
Place on a lined baking tray and heat in the oven for around 30 minutes or until lightly browned.
If Barbecuing, heat in the oven for just 20 minutes and then transfer to a hot barbecue. Cook on either side until lightly charred.
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