750gm carrots, grated
1 ±400gm can chickpeas, rinsed and drained
1 onion, quartered
2 Tblsp peanut butter
1 tsp ground cumin
1 egg
3 Tblsp sesame seeds
±80gm dry breadcrumbs
Grated rind from 1 lemon
1 Tblsp lemon juice
3 Tblsp low fat mayo
4 wholewheat rolls
Method
Beat the mayo, lemon juice and rind together.
Set aside.
Put half the grated carrot, the onion, chickpeas, peanut butter, egg and cumin into a food processor.
Blitz to a thick paste.
Stir in the remaining grated carrot and the sesame seeds.
Shape the mixture into 8 patties and coat with the breadcrumbs.
Spray a large frying pan with non-stick cooking spray.
Cook the patties for 5 minutes each side.
Serve 2 patties per person with a wholewheat roll, the lemon mayo and mixed salads.
