Miso burgers with mint & pomegranate slaw

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

Prep:15 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 442
fat 10g
saturates 1g
carbs 58g
sugars 23g
fibre 21g
protein 19g
salt 1.2g

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, ½ juiced, ½ cut into 4 wedges
2 x 400g cans chickpeas, drained
2 large eggs
2 tbsp white miso paste
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

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Method

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.
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 mins 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.