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  • 3 tbsp olive oil

  • 1 red onion, finely chopped

  • 2 garlic cloves, crushed

  • 2 raw beetroot, peeled and grated

  • 2 large carrots, peeled and grated

  • 100g oats

  • 400g tin chickpeas, drained

  • 3 tbsp tahini

  • 1 large free-range egg yolk

  • 4 spring onion, thinly sliced

  • 3 tbsp finely chopped fresh coriander

  • sea salt and freshly ground black pepper


  1. Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic until soft. Add the grated betroot and carrot and cook, stirring often, for 5 mins until soft. Drain away any excess liquid.

  2. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season.

  3. Divide the mixture into six and shape into burgers, laying them on a stiff board on baking paper. Cover and refrigerate for 30 mins ( thee can be refrigerated for up to 24 hours prior to cooking). 4. Took cook heat oil in a frying pan over a medium heat. Cook the burgers for 2–3 minutes on each side until golden.


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