- This vegetarian recipe is delicious served on a bed of wilted spinach. 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
- 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
- 2 tablespoons wholemeal plain flour
- 3 tablespoons chives – roughly chopped
- Salt and Pepper- to taste
- 200g fresh spinach
- Salt and pepper
- 3 tablespoons vegetable/ rapeseed oil
- Topping: Greek yoghurt mixed with chopped chives and 1 teaspoon lemon juice
- 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.
- Cook the spinach in a dry frying pan until just wilted. Season well. Drain before serving.
- To serve the stylish way: Spoon the spinach onto the plate and top with the grated carrot and chickpea burgers. Enjoy with a helping of Greek yoghurt mixture and garnish with some chives.