Ingredients

For the slaw

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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Recipe from Good Food magazine, June 2017

Goes well with

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A star rating of 3.8 out of 5.22 ratings