Denise says:
- This vegetarian recipe is delicious served with nacho crisps. The carrot mixture is split so that a third is cooked resulting in a crispy texture.
- Combined with fresh and dried coriander, these grated carrot and chickpea burgers or cakes can be served for a lunch/ light supper or as a filling snack. Alter the size and make them small and serve as a canapé if desired.
- Preparation Time: 25 minutes plus 30 minutes to chill Cooking time: 20 minutes
- Makes: 8
Ingredients:
- 800g grated carrot
- 1 small red onion – peeled and chopped
- 2 cloves garlic – peeled and roughly chopped
- 1 400g tin chickpeas – drained
- 1 tablespoon ground coriander
- 1 large egg
- 250g wholemeal plain flour
- 3 tablespoons chives – roughly chopped
- Salt and Pepper- to taste
- 3 tablespoons vegetable/ rapeseed oil
- 8 burger buns - cut in half and toasted
- 150g Guacamole
- 2 large salad tomatoes - thickly sliced
- Garnish: Sprigs of fresh coriander leaves
- To serve: Nacho Crisps
Method
- Place a third of the grated carrot into the food processor with the onion, garlic, chickpeas, 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 chopped chives and mix well. Check seasoning and adjust accordingly.
- With wet hands, divide the mixture into 6 and shaped into equal balls.
- Cover and chill for 30 minutes.
- Preheat the grill or BBQ.
- Brush the carrot and chickpea burgers with the remaining oil and cook for about 5 minutes on each side or until golden and crisp.
- Spread the guacamole on the base of the burger buns, top with sliced tomato, add the cooked burger and garnish with sprigs of fresh coriander.
Tagged in: BBQ, Carrots, Chanukah, Chickpeas, dried coriander, egg, Family Dining, fresh coriander, Guacamole, Lunch, Main course vegetarian, Mediterranean, Parev, salad tomatoes, Shabbat, summer, Vegetarian