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young carrot burger

Recipe: Young carrot burger

Serves: 4

Carrot patties

  • 400 g of grated young carrot
  • 250 g of cooked chickpeas
  • one red onion, finely diced
  • 2 garlic cloves, minced
  • 3 tbsp. of chopped cilantro
  • one tsp. of ground cumin
  • one tsp. of chili powder
  • salt and pepper
  • one tbsp. of butter

  • Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
    Blend carrots and chickpeas - they should be combined, but not too smooth.
    Add remaining ingredients and combine.
    Form four patties. Place them on a parchment-lined baking sheet.
    Bake at 180C for about 15 minutes..

    Yoghurt and cucumber sauce

  • 1/2 cup of grated cucumber
  • 1/2 cup of Greek yoghurt
  • salt and pepper

  • Combine all the ingredients. Refrigerate for at least 15 minutes.

  • 4 buns
  • a handful of fresh spinach

  • Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.


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