This burger recipe is a brilliant alternative to the meaty burgers we're used to. It's one of the recipes taught by Food Nation in the Newcastle Can Cook cookery course (find out all about that here), and we've heard from the participants there just how much of a winning recipe it is!
Serves: 4 adults
Requires: a blender
200g raw beetroot, peeled and grated
1 medium carrot (100–125g) peeled and grated
½ medium onion, grated
1 large or 2 small garlic cloves, grated or crushed
100g drained tinned chickpeas (about ½ tin)
1 teaspoon tamari (Tamari is a Japanese version of soy sauce, the main difference being that it contains little or no wheat and thus little or no gluten)
75g porridge oats
1 medium egg
1 teaspoon ground cumin
1 teaspoon ground coriander
Sea salt and freshly ground black pepper
Pre-heat oven to 180.
Grate the beetroot, carrot, onion and garlic.
Add the beetroot, carrot, onion and garlic to the blender with the chickpeas and tamari.
Blitz until fine.
Add the oats, egg, cumin and coriander and pinch of salt and pepper and blitz until well blended.
Shape into four burgers and place in the oven for 15-20 minutes.
Nutrition per serving
172 calories per serving
Carbohydrates: 25g (8%)
Total Fats: 4g (7%)
Protein: 7g (15%)
Photo by: Dave Elliot
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