Vegetarian courgette burgers with orange carrot salad

Barbecues don’t have to be dull for vegetarians! These courgette and chickpea burgers are a delicious option, served with a fresh orange carrot salad to give the dish an extra lift.

Prep time10 minutes
30 minutes
Servings2

Ingredients

120 grams chickpeas drained
1 onion
2 tbsp Flora Original
1 tsp freshly ground black pepper
200 grams courgette
300 grams carrots
1 orange
3 tbsps coriander finely chopped
2 lettuce leaves
1 tsp curry powder
1 egg yolk
2 wholemeal rolls
2 tbsps tomato ketchup
20 gram Flora ProActiv Light

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Instructions

Rinse the chickpeas in a sieve and drain well. Peel and quarter the onion. Put the onion with a knob of Flora Original and some black pepper in a piece of foil. Grate the courgette coarsely.
Peel the carrot and grate it ﬁnely. Thinly grate the orange peel and squeeze the fruit. Spoon the zest and juice with 2 tbsp of the coriander and black pepper into the grated carrot. Wash the lettuce, pat the leaves dry and cut them into strips.
Place the onion bundles on a piping hot barbecue, or directly between the coals. Grill the bundles for about 20 minutes.
Heat 1 tbsp Flora Original and fry the courgette on a medium heat for about 5 minutes. Add the curry powder. Take off the heat. Blitz the chickpeas in a food processor. Add the yolk and mix brieﬂy. Spoon the chickpea mixture into the courgette mixture with the rest of the coriander and season with black pepper. Form 2 burgers.
Place the burgers on the barbecue and cook them for 3 to 4 minutes until lightly browned on both sides and cooked through.
Cut the rolls open and spread them with Flora ProActiv Light. Divide the lettuce over the rolls, place the burgers on top, followed by the grilled onions and ketchup. Serve the rolls with the carrot salad on the side.