Recipe: Carrot and almond burgers

Healthfection carrot and almond burger

By Hannah Maunder from Healthfection

Fire up the barbie: here's a carrot and almond burger recipe from Healthfection.

Veggie burgers can have the tendency to be slightly dry but these aren't at all – in fact the mixture is a pretty wet one and the flaked almonds give them a great texture.

Almonds are high in monounsaturated fats (the same as in olive oil) which are associated with a lowered risk of heart disease. Recent studies have found that the risk of heart disease is reduced by 45 per cent in people who the swapped saturated fats found in meat for nuts. Monounsaturated fats have also been found to encourage weight loss in the form of belly fat which is great news, especially as an association between belly fat and diabetes has been found. Also, monounsaturated fats can alleviate pain and stiffness for people suffering from rheumatoid arthritis.

Almonds are very high in Vitamin E which is a powerful fat-soluble antioxidant. Vitamin E protects against air pollutants, prevents premenstrual syndrome, cataracts and Alzheimer's through its detoxifying properties. Vitamin E also thins the blood which protects us against heart disease and sun stroke. I think it's pretty well known that Vitamin E is good for the skin, hair and nails. This is because it increases blood flow to these areas. It encourages cell duplication which therefore makes it great for treating scars and acne. So load up on your almonds.

I enjoyed these burgers with some homemade spicy tomato salsa, some gherkins, lettuce and a gluten-free bun but obviously just do your own thing with them I'm sure whatever you put them with they'll taste great.

Serves six

Ingredients

750g grated carrots
240g cooked chickpeas
1 onion roughly chopped
2 tablespoons tahini
1 tsp ground cumin
1 egg or vegan alternative
1 tbsp olive oil
1 slice of rye bread turned into bread crumbs
Zest of 1 lemon
3 tablespoons flaked almonds

Method

Combine a third of the carrot with the chickpeas, onion, tahini, cumin and egg in a food processor until a thick paste forms.

Fry the remaining carrot in 1 tablespoon of oil for about 10 minutes until it becomes soft and golden.

Mix together this carrot with the paste and all the other ingredients.

Divide the mixture into 6 equal sized burgers and keep them in the fridge until you're ready to cook them.

Either grill the burgers on the BBQ or fry them in a non-stick pan. Serve with whatever you like! I had mine with a spicy tomato relish and some lettuce and it was delicious. You can freeze any that you don't eat on the day but I would recommend cooking them in a saucepan rather than on the grill if you do – they lose a little of their sticking powers after freezing.

An unedited version of this recipe was originally published on Healthfection.