Miso burgers with mint & pomegranate slaw

4 of 5-a-day healthy low calorie low fat miso burgers with mint & pomegranate slaw vegetarian

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Source

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, 1/2 juiced, 1/2 cut into 4 wedges

2 x 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

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.