These burgers are full of flavour, healthy and most importantly a big hit with my 6 and 4 year old boys!
This recipe is a tiny tummy pleaser, but you could easily make these to appeal to older children and adults by leaving the mixture slightly chunky, adding half a teaspoon of Harissa paste and half a teaspoon of chilli powder!
I make these about once a fortnight and tend to stick to the main body of this recipe but the veg may vary depending on what I have laying around – anything from sweetcorn to spinach would work in these but heres what I used this time round:
400g tinned chickpeas (rinsed & drained)
400g tinned kidney beans (rinsed & drained)
1 red onion (chopped)
1 white onion (chopped)
1 tsp cumin seeds
1 tsp fresh or dried parsley
1 teaspoon salt
300g Carrots (peeled and roughly chopped)
1 teaspoon paprika powder
6 tbsp plain flour
4 tablespoons breadcrumbs
2 teaspoon organic coconut oil
Preheat the oven to 200C fan assisted
Place all the chopped veg, chick peas, onions, cumin seeds and kidney beans into a large bowl and using a hand held blender, blend until smooth.
Add the herbs, paprika powder and salt and mix using a wooden spoon
Add the breadcrumbs and mix, add half the flour, combine, then add the remaining flour.
Next line 2 baking trays with parchment paper, add 1 teaspoon of the coconut oil to each sheet and brush across until evenly spread
Using a tablespoon, spoon out a portion of the mixture into your hands and flatten then place onto the greased parchment paper
bake in the oven for about 15minutes on each side (or until nicely browned)
Serve on a bun with a slice of cheese, a dollop of ketchup and a pickle!
Guten Appetit 🙂