
-
Vegan
-
Refined Sugar Free
-
Healthy
Ingredients
- 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
Shop Ingredients
Method
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.
GET FREE RECIPES!
Join my mailing list to receive exclusive free recipes, events and news straight to your inbox.