Chickpea burgers

Cooking Vegetarian Chickpea burgers

Chickpeas are a good high protein substitute in burger patties. Their delicious nutty flavour means that even the non-vegetarians will love them.

Lables: High fibre Low kilojoule Low sugar Vegetarian Fish free Peanut free Shellfish free Tree nut free
  1. Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the onion and garlic, and cook for 6-7 minutes.
  2. Place the chickpeas, zucchini, carrot, coriander, lemon juice and egg in a food processor. Process well. Transfer to a bowl and stir in the breadcrumbs, onions and garlic. Season well with salt and pepper. Press into 6 patties. Refrigerate for 1 hour.
  3. Heat the remaining oil over a medium heat. Add the patties and cook for 3-4 minutes each side.
  4. Top the bases of the rolls with the salad leaves, chickpea patty, cucumber, sour cream and sweet chilli sauce. Place on the tops and serve.

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2 1/2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g cans chickpeas, rinsed, drained
1 zucchini, grated, squeezed of excess moisture
1 carrot, peeled, finely grated
1 bunch coriander, leaves picked
1 1/2 tbsp fresh lemon juice
1 egg
1 cup dried breadcrumbs
Salt & freshly ground pepper
6 wholegrain bread rolls, halved, toasted
40g mixed Asian salad leaves
1 Lebanese cucumber, peeled into ribbons
Light sour cream and sweet chilli sauce, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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