A MEAT-FREE DINNER IDEA

Carrot falafel burgers Serves 6

750g carrots, peeled and grated 1 x 400g tin of chickpeas, rinsed and drained 2 shallots, chopped 2 tbsp tahini 1 tsp ground cumin 1 egg 1 tbsp olive oil, plus extra 100g breadcrumbs Zest of 1 lemon 4 tbsp sesame seeds

To serve:

Burger buns, lightly toasted Cucumber, sliced Tomatoes, sliced Mixed leaves Hot sauce

1 Place one-third of the grated carrot in a food processor and add the chickpeas, shallots, tahini, cumin and egg. Whizz into a paste, then scrape into a large bowl.

2 Heat the olive oil in a large pan over a medium-high heat. Add the remaining carrot and cook for 8-10 minutes until softened.

3 Add the cooked carrot to the mixture in the bowl along with the breadcrumbs, lemon zest and sesame seeds. Season with salt and pepper, then use clean hands to mix together.

4 Divide the mixture into six equal portions, then shape into burger patties. Cover and place in the fridge for at least 30-40 minutes to set.

5 Heat a large pan over a mediumhigh heat and brush the burgers with oil. Cook for five minutes per side. Serve with cucumber, avocado, tomato some mixed leaves. Add a drizzle of hot sauce, if desired.

Per Serving:

240kcals, 10.3g fat saturated), 31g carbs (7.4g sugars), 7.7g protein, 5.9g fibre, 0.234g sodium