Give this vegie burger a tasty twist with paprika, chilli and a beetroot salsa

Ingredients (serves 4)

2 tbsp extra virgin olive oil
3 onions, sliced
2 tsp ground cumin
2 tsp ground coriander
1 tsp sweet paprika
1 tsp chilli powder
100 g baby spinach
400 g tin chickpeas, drained and rinsed
1 egg, lightly beaten
½ cup coriander leaves
100–150 g (1–1 ½ cup) breadcrumbs
Salt and freshly ground black pepper
4 slices bread
2 tomatoes, sliced
Mixed salad leaves to serve
Beetroot Salsa
½ tbsp Dijon mustard
2 tbsp lemon juice
2 beetroots, peeled and grated
2 tbsp fresh chives, chopped
Salt and freshly ground black pepper


1. Heat half of the oil in a large saucepan over a medium heat and add the onion, cumin, coriander, paprika and chilli powder. Lower the heat and cook for 20 minutes, stirring often, until the onions soften. Add the spinach and cook until wilted.

2. Combine the onion mixture, chickpeas, egg, coriander leaves and enough breadcrumbs to bring the mixture together. Season to taste. Divide the mixture into eight balls and flatten into burger patties.

3. Heat the remaining oil in a heavy-based frypan over a medium heat and cook the burgers until golden brown, approximately five to six minutes on each side.

4. For the beetroot salsa, combine the mustard and lemon juice in a small bowl and pour over the beetroot. Stir through the chives and season with salt and pepper.

5. To assemble, arrange tomato slices and a handful of salad leaves on each slice of bread. Place two hot chickpea burgers on each slice and top with a spoonful of beetroot salsa.

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