For flax egg –
1 tbsp. flaxseed meal (ground raw flaxseed)
2 1/2 Tbsp water
For patty -
1 tbsp. olive oil
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
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!