Healthy family recipe for 4 people, takes only 25 mins; recipe has bulghar wheat, rapeseed oil, onion, garlic cloves, carrot, red chilli, cumin seeds, ground coriander, coriander, lime, chickpeas, egg, miso paste, white cabbage, red onion, carrot, pomegranate, mint, cider vinegar and rapeseed oil.
Miso burgers with mint & pomegranate slaw
Course: Healthy family
Servings
4
servings
Prep time
15 mins
Ingredients
- Coriander: 30g pack coriander, stalks and leaves chopped but kept separate
- Red Chilli: 1 large red chilli, deseeded and finely chopped
- Onion: 2 onions, chopped
- Red Onion: 1 red onion, halved and thinly sliced
- Egg: 2 large eggs
- Carrot: 2 carrots, coarsely grated
- Mint: 2 tbsp chopped mint
- Lime: 1 lime, zested, 1/2 juiced, 1/2 cut into 4 wedges
- Garlic Cloves: 4 garlic cloves, chopped
- Cider Vinegar: 1 tbsp cider vinegar
- Rapeseed Oil: 1 tbsp rapeseed oil
- Pomegranate: 1 pomegranate seeds only
- Cumin Seeds: 1 tsp cumin seeds
- Ground Coriander: 1 tbsp ground coriander
- Chickpeas: 2 x 400g cans chickpeas, drained
- White Cabbage: 1/2 small white cabbage, shredded
- Miso Paste: 2 tbsp white miso paste
- Bulghar Wheat: 75g bulghar wheat
Directions
- 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.
