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- 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
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.