• 1 Whole Courgette
• 1 Large Beetroot
• 1 Small Carrot
• 100g Soft Chickpeas
• 2 slices of 100% Organic Rye Bread
• 50ml Coconut Cream
• 1 Tablespoon Almond Butter
• Small Handful of Fresh Curly parsley
• 1/2 a Red Onion
• 1 Red Chilli
• 3 Cloves of Garlic
• 1 Red Pepper
• 50 ml Coconut Oil – SHOP

Grate; 

• 1 Whole courgette
• 1 large beetroot
• 1 small carrot

Fine Dice; 

• 1/2 a red onion
• 1 red chilli
• 3 cloves of garlic
• 1 red pepper

In your 50ml of coconut oil, fry the diced ;

• 1/2 a red onion
• 1 red chilli
• 3 cloves of garlic
• 1 red pepper

Then…

• Add in all the grated courgette, carrot and beetroot. Stir in for a few minutes and turn the heat off.

• Leave your mixture to cool, add in your chopped parsley and strain off as much of the liquid as you can.

• Blend in a food processor your chickpeas until smooth, add in your cooked mix and pulse, then lastly your bread crumbs.

• In a mixing bowl combine the rest of the ingredients and place in the fridge for one hour or more.

• Form into your burgers and lightly fry in coconut oil until they are brown on both sides.

• From the pan put them into the oven on 180c for ten minutes and serve.