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Veggie Burgers with Beetroot Hummus

PREP 20 MIN
•
COOK  20 MIN

Burgers will stay together and remain moist if you chill them before cooking.

DF

EF

GF

NS

NF

VE

V

Number of servings
2
Ingredients

1⁄2 onion small, finely chopped

1 garlic clove minced

100g sweet potatoes, orange grated & excess moisture squeezed out

1⁄2 courgette (medium) grated & excess moisture squeezed out

1 1⁄2 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)

salt & pepper, to taste

1⁄2 tin of chickpeas (400g tin) drained & rinsed

1⁄8 cup (12 1⁄2g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)

1⁄4 bunch of fresh coriander (80g bunch) finely chopped

2 wholegrain/wholemeal rolls, large (90g ea) (or gluten free)

1⁄8 cup (32 1⁄2g) beetroot hummus

1 medium tomato sliced

3⁄4 cup (30g) baby spinach leaves

Methodbased on 4 servings
1

Heat a large non-stick frypan over medium heat. Cook onion for 5 minutes until soft, add garlic and cook for a further 1 minute. Add sweet potato, courgette, spice and season with salt and pepper. Cook vegetables, stirring, for a further 5 minutes until soft. Remove from heat.

2

Place chickpeas in a food processor and blend until smooth. Add vegetables, oats and coriander and pulse until combined. Form into 4 patties and refrigerate for 15 minutes to firm up.

3

Wipe frypan clean with paper towel and heat to medium-high. Cook patties for 3-4 minutes a side until golden.

4

To assemble, cut rolls in half and spread the bottom with beetroot hummus. Place patties on top and finish with tomato and spinach. Serve.

Nutritional Informationper serving

Energy (kJ)

1706 kJ / 416 cals

Protein

19.7 g

Fat

6.6 g

Sat. Fat

0.6 g

Carbs

60.6 g

Sugar

9.1 g

Fiber

14 g

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