Sweet summer carrots, warm ginger and aromatic coriander – bring on the very tastiest vegetarian burgers around with this healthy recipe from Slimming World
For the burger:
800g carrots, peeled
1 small onion, peeled and roughly chopped
410g can chickpeas, drained
1tsp ground cumin
4tbsp chopped coriander
1 garlic clove, peeled
2cm piece of root ginger, peeled
1 egg
Low calorie cooking spray
4 spring onions, finely chopped
1 celery stick, finely chopped
Breadcrumbs made from 2 slices of wholemeal bread
1tbsp finely grated lemon zest
1tsp smoked paprika
Salt and freshly ground black pepper
For the dressing:
150g fat free natural yogurt
4tbsp finely chopped mint
1 level tbsp sweet chilli sauce
1tbsp finely grated lemon zest
1tbsp lemon juice
Grate the carrots and place half of them into a food processor along with the onion, chickpeas, cumin, coriander, garlic, ginger and the egg. Blend to a thick paste and transfer to a large mixing bowl.
Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the remaining grated carrot, the spring onion and celery to the pan and cook for 8-10 minutes, stirring until the vegetables have softened.
Place this mixture in a fine sieve and press down with the back of a spoon to remove any excess liquid.
Add the cooked carrot mixture to the blended paste along with the breadcrumbs, lemon zest and paprika. Season well and mix together, with your hands, to combine thoroughly.
Divide the mixture into eight portions and, using wet hands, shape into burgers. Cover and chill for at least 3-4 hours or overnight if time permits.
To make the dressing whisk together the yogurt, mint, sweet chilli sauce, lemon zest and juice. Season and chill until ready to serve.
Fire up the barbecue, or heat a non-stick frying pan and spray the burgers with low calorie cooking spray. Cook the burgers for 3 minutes on each side or until lightly golden brown.
Serve the burgers with the yogurt dressing and whatever salad you fancy.