Name: Carrot, Beetroot & Cumin Burgers
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Ingredients: 2 onions (diced); 3 cloves garlic (crushed); 250 g carrot (grated); 250 g beetroot (grated); 50 g coriander (fresh (chopped)); 2 tsp cumin seeds (toasted and ground); 2 tsp paprika powder; 2 tins chickpeas (drained and roughly ground in food processor ); 100 g flax (ground); salt

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Got those summer vibes? This burger will be perfect for a garden party or BBQ. Healthy, delicious and easy to make!

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Duration42

Cook Time30

Prep Time12

Servings servings

Ingredients

2 onions diced
3 cloves garlic crushed
250 g carrot grated
250 g beetroot grated
50 g coriander fresh (chopped)
2 tsp cumin seeds toasted and ground
2 tsp paprika powder
2 tins chickpeas drained and roughly ground in food processor
100 g flax ground
salt

Instructions

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 using your hands).
Shape the mixture into ten balls and then flatten and shape into burgers (if you are freezing any of the burgers, put them in the freezer 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.

This recipe was republished with permission from Viva’s Vegan Recipe Club.

Find the original recipe here.