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Spiced carrot burgers
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Using ‘ready-cooked’ freekeh makes this recipe a cinch to put together, but the wheat grains can easily be substituted for the same weight of cooked rice or lentils.
2 tbsp essential Waitrose olive oil
11⁄2 tsp medium curry powder
650g essential Waitrose carrots, coarsely grated
250g ready-to-eat freekeh (we used Merchant Gourmet)
2 tbsp plain flour
1 essential Waitrose egg
small handful flat leaf parsley, chopped
150g essential Waitrose feta, crumbled
4 brioche burger buns, halved
2 tbsp tomato and piri piri chutney (or chilli jam)
handful wild rocket
1. Preheat the oven to 190°C, gas mark 5. Put 1 tbsp oil, the curry powder and the carrot in a large, ovenproof frying pan set over a medium heat. Stir-fry until the carrot is soft throughout and any liquid has evaporated, leaving the carrot slightly frazzled in places (about 6 minutes). Set aside to cool slightly, then tip into a mixing bowl.
2. Add the freekeh, flour, egg and parsley to the bowl, then mix with a wooden spoon. Season, add 1⁄2 the feta and mix again. With slightly wet hands, firmly shape into 4 patties.
3. Wipe out the pan and return to a medium heat with the remaining 1 tbsp oil. Add the burgers and cook for 4 minutes on one side until golden. Flip carefully, cook for 1 minute, then slide the pan into the oven for 15 minutes. Warm the buns for the final 2 minutes and fill each with a burger, 1⁄2 tbsp chutney (or chilli jam), a few rocket leaves and a scattering of the remaining 75g crumbled feta.
Typical values per serving: