Name: Miso burgers with mint & pomegranate slaw
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 75g bulghar wheat -; 1 tbsp rapeseed oil -; 2 onions , chopped -; 4 garlic cloves , chopped -; 2 carrots , coarsely grated -; 1 large red chilli , deseeded and finely chopped -; 1 tsp cumin seeds -; 1 tbsp ground coriander -; 30g pack coriander , stalks and leaves chopped but kept separate -; 1 lime , zested, 1/2 juiced, 1/2 cut into 4 wedges -; 2 x cans chickpeas , drained -; 2 large eggs -; 2 tbsp white miso paste -; ½ small white cabbage , shredded -; 1 red onion , halved and thinly sliced -; 2 carrots , shredded (ideally with a julienne peeler) -; 1 pomegranate seeds only -; 2 tbsp chopped mint -; 1 tbsp cider vinegar -; 1 tbsp extra virgin rapeseed oil -

Ingredients for - Miso burgers with mint & pomegranate slaw

1. 75g bulghar wheat

2. 1 tbsp rapeseed oil

3. 2 onions , chopped

4. 4 garlic cloves , chopped

5. 2 carrots , coarsely grated

6. 1 large red chilli , deseeded and finely chopped

7. 1 tsp cumin seeds

8. 1 tbsp ground coriander

9. 30g pack coriander , stalks and leaves chopped but kept separate

10. 1 lime , zested, 1/2 juiced, 1/2 cut into 4 wedges

11. 2 x cans chickpeas , drained

12. 2 large eggs

13. 2 tbsp white miso paste

14. ½ small white cabbage , shredded

15. 1 red onion , halved and thinly sliced

16. 2 carrots , shredded (ideally with a julienne peeler)

17. 1 pomegranate seeds only

18. 2 tbsp chopped mint

19. 1 tbsp cider vinegar

20. 1 tbsp extra virgin rapeseed oil

How to cook deliciously - Miso burgers with mint & pomegranate slaw

1 . Stage

Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.

2 . Stage

Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.

3 . Stage

Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.

4 . Stage

For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.