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Miso Burgers with Mint and Pomegranate Slaw

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

75g Bulghar wheat

1 tbsp rapeseed oil

2 onions, chopped

4 garlic gloves, chopped

2 carrots, coarsely grated

1 large red chilli, deseeded and finely chopped

1 tsp cumin seeds

1 tbsp ground corriander

30g pack coriander, stalks and leaves chopped but kept separate

1 lime, zested, ½ juiced, ½ cut into 4 wedges

 2 x 400g 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

 1 pomegranate seeds only

 2 tbsp chopped mint

 1 tbsp cider vinegar

 1 tbsp extra virgin rapeseed oil

  • Heat oven to 220C/200C fan/gas 7
  • Cook the bulghar in a small pan of water for 5 minutes.
  • Heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 minutes 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.
  • Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.
  • 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 minuters or until firm and starting to turn golden.
  • 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 taken from BBC Good Food

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