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:
- Mix the miso paste with the yoghurt in a bowl and set aside until ready to use.
- 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.
- 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.
- Meanwhile toast the bread.
- Mix the miso paste with the yoghurt in a bowl.
- Serve the burgers with the sprouts and yoghurt between two slices of bread.