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A plate with miso burgers with mint & pomegranate slaw

Miso burgers with mint & pomegranate slaw

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

If you're after some healthy vegetarian burgers look no further than these, made with chickpeas plus a delicious mint and pomegranate slaw on the side

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal442
low infat10g
saturates1g
carbs58g
sugars23g
fibre21g
protein19g
salt1.2g
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Ingredients

  • 75g bulghar wheat
  • 1 tbsp rapeseed oil
  • 2 onions , chopped
  • 4 garlic cloves , chopped
  • 2 carrots , coarsely grated
  • 1 large red chilli , deseeded and finely chopped
  • 1 tsp cumin seeds
  • 1 tbsp ground coriander
  • 30g pack coriander , stalks and leaves chopped but kept separate
  • 1 lime , zested, 1/2 juiced, 1/2 cut into 4 wedges
  • 2 x cans chickpeas , drained
  • 2 large eggs
  • 2 tbsp white miso paste

For the slaw

  • ½ small white cabbage , shredded
  • 1 red onion , halved and thinly sliced
  • 2 carrots , shredded (ideally with a julienne peeler)
  • 1 pomegranate seeds only
  • 2 tbsp chopped mint
  • 1 tbsp cider vinegar
  • 1 tbsp extra virgin rapeseed oil

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.

  • STEP 2

    Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.

  • STEP 3

    Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.

  • STEP 4

    For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 3.8 out of 5.22 ratings
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