For flax egg –

1 tbsp. flaxseed meal (ground raw flaxseed)

2 1/2 Tbsp water

 For patty -

1 tbsp. olive oil

Tahini paste
Low calorie cooking spray
1 onions chopped
2 tsp. ground cumin
1 can of chickpeas, drained
300g raw beetroot peeled, trimmed and coarsely grated
75g fresh breadcrumbs
Flax egg (as above)

 To dress – 

 Wholemeal Burger Buns

Lettuce leaves

1 courgette


Preheat oven to 180C.

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.

Spray a fry pan lightly with the cooking spray and add the onions, cooking until soft.

Add in the cumin and cook for a further minute.

In a vegetable rice and slicer, add in the chickpeas, softened onions, half of the grated beetroot, breadcrumbs, flax egg and 1 tbsp. of the tahini. Blend until it forms a paste like consistency and then spoon into a bowl with the remaining beetroot.

Shape into about 10 small patty shapes and space evenly on a non-stick baking tray and bake in the oven for 25 minutes

Peel the courgette into ribbons and place on the bun base, add a patty on top and top with lettuce, placing the bun lid on top

Serve and enjoy!


Products Used

KitchenCraft Fixed Head Peeler

KitchenCraft Healthy Eating Vegetable Rice and Slice

KitchenCraft Food Chopper with Revolving Blades

KitchenCraft Non-Stick 38cm x 30cm Oven Tray