1 tsp ground cumin100g wholemeal breadcrumbs lus 1 tsp juice
1 egg
3 tbsp of olive oil
100g wholemeal breadcrumbs
zest 1 lemon plus 1 tsp juice
150ml pot natural yogurt sliced red onion,, t
6 buns, rocket leaves sliced red onion,
3 tbsp of sesame seeds
Instructions
Put a third of the grated carrot in a food
processor with the chickpeas, onion, 2 tbsp
tahini, cumin and egg. Whizz to a thick paste,
then scrape into a large bowl. Heat 1 tbsp oil in
your largest frying pan, tip in the remaining
carrot and cook for 8-10 mins, stirring until the
carrot is softened - it will become more golden as
it is cooked. Add this cooked carrot to the
whizzed paste with the breadcrumbs, lemon zest and
sesame seeds. Add seasoning, then mix together
well with your hands.
Divide the mixture into 6, then using wet hands
shape into burgers. Cover and chill until serving.
Mix the yogurt with the remaining tahini and lemon
juice, then chill.
Fire up the barbecue, or heat a non-stick frying
pan and brush the burgers with the remaining oil.
Cook the burgers for 5 mins on each side, until
golden and crisp. Meanwhile warm or toast the buns
(or sit them on the barbecue alongside the
burgers). When the burgers are ready, spread each
bun with some of the lemony sesame yogurt, add the
avocado, top with the burger, onion and rocket.
Finish with a drizzle of chilli sauce.
Originally Submitted
1/4/2010
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