(Vegetarian, without bread) Preparation time 20 minutes Cooking time 5 minutes CHICKPEA PATTIES (Makes six patties = three burgers) INGREDIENTS 2 x 410g cans chickpeas in brine 2 cloves garlic, finely chopped 1t cumin 1 medium onion, finely chopped 50ml lemon juice 2t coarse black pepper ¼ cup cake flour 20g fresh coriander, chopped 1 large egg 1T extra-virgin olive oil Pinch of salt to taste METHOD Drain canned chickpeas and place all ingredients in a bowl. Use a potato masher and mash until a smooth paste forms. Divide into six equal hand-rolled balls. Press the balls into an egg ring to form a patty. Once you have prepared the tzatziki (see recipe), grill the patties in a pan until slightly golden. TZATZIKI INGREDIENTS ½ cucumber 500g plain Greek yoghurt 2 cloves garlic, finely chopped 1t garlic salt 1t coarse black pepper 10g mint leaves, chopped 10g fresh dill, chopped METHOD Grate cucumber, place on a cloth, and squeeze excess juice from the cucumber. Place cucumber in a bowl, add remaining ingredients, and mix well. Add more seasoning to taste. GARNISH 20g fresh rocket 1 avocado, sliced 1 red onion, thinly sliced 3 bamboo skewers ASSEMBLE Using a patty as a base, add rocket, onion rings and avocado. Top with tzatziki and another patty. Use a skewer to hold the burger.
CORIANDER CHICKPEA BURGER Photo Gallery
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