Veggie Burgers (Vegetarian)

These veggie burgers are a great satiety all-rounder. Not only are they low energy dense, the couscous and chickpea base also means they have decent amounts of protein and fibre. The recipe also incorporates probiotic-rich kefir, which may also help to promote satiety. Essentially, any other preferred vegetables can be substituted or added without affecting the energy density status of these burgers. You can also add more chilli or remove this ingredient totally, depending on your spiciness preference.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the couscous in a large bowl and add 150 ml of boiling water. Mix well, then let the couscous stand for 5 minutes before fluffing it up with a fork. Place the couscous, drained tinned chickpeas, chopped onion, garlic, coriander, grated carrots, kefir, eggs, spices and salt in a food mixer. Pulse until this mixture is relatively smooth. Form 8 equal-sized patties from this mixture, then place them in the refrigerator for 20 minutes. Heat the olive oil in a frying pan and lightly fry the burgers on each side just enough that they harden on the outside. Then place them on a baking tray and into the oven, preheated to 180°C. Cook for 20-30 minutes, turning at the midpoint. The burgers should be fully cooked through and browned on the outside before being removed from the oven.