Recipe details

Denise says:

  • 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


  1. Place a third of the grated carrot into the food processor with the onion, garlic, chickpeas, coriander, egg and season well.
  2. Whizz to a paste and set aside.
  3. Heat 1 tablespoon of the oil and fry the remaining carrot for about 10 minutes stirring from time to time.
  4.  Add this cooked carrot to the whizzed paste. Stir in the flour and chopped chives and mix well. Check seasoning and adjust accordingly.
  5.  With wet hands, divide the mixture into 6 and shaped into equal balls.
  6. Cover and chill for 30 minutes.
  7. Preheat the grill or BBQ.
  8. Brush the carrot and chickpea burgers with the remaining oil and cook for about 5 minutes on each side or until golden and crisp.
  9. Cook the spinach in a dry frying pan until just wilted. Season well. Drain before serving.
  10. 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.


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