INGREDIENTS:

• 1 carrot, grated

• 1 beetroot, grated

• 3 cloves garlic, crushed

• 2 teaspoons freshly grated ginger

• 1 egg, lightly beaten

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• 3/4 cup packaged breadcrumbs

• oil for frying

• 2 teaspoons yellow miso paste

• 200 grams plain yoghurt

• 8 thick slices of crusty Italian bread

• snow pea sprouts

DIRECTIONS:

1. Mix the miso paste with the yoghurt in a bowl and set aside until ready to use.
2. Mix together the carrot, beetroot, garlic, ginger, egg, spices and breadcrumbs in a large bowl. Season with salt and pepper. Divide into four equal portions and shape into patties.
3. Heat 2 cm oil in a large frying pan. Cook the burgers for about 6 minutes on each side, or until brown and cooked through. Drain on paper towels.
4. Meanwhile toast the bread.
5. Mix the miso paste with the yoghurt in a bowl.
6. Serve the burgers with the sprouts and yoghurt between two slices of bread.