Chick pea veggie burger
Ingredients
- 400 gr chick peas
- 150 gr sweet corn
- 1 spring onion
- ½ red bell pepper
- 1 tspn ground cumin
- 1 tspn ground turmeric
- 1 tspn chilli powder
- 100 gr dried bread crumbs
- 4 tbspn olive oil
- 100 gr mixed leaves
- 8 slices of toast
Instructions
- Drain the chick peas and sweet corn in a colander. Puree them until almost smooth.
- Finely dice the spring onion and red bell pepper.
- Mix them through the chick peas together with the ground cumin, ground turmeric, chilli powder and seasoning to taste.
- If the mixture seems too wet to handle, add some dried bread crumbs. Place the mixture in the fridge for 20 min to firm up.
- Place the remaining bread crumbs in a bowl. Place a ring on the plate and will it with the mixture to create a burger. Press down to make it hold it shape, remove the ring and coat the top in breadcrumbs as well. Store the burgers in the fridge to firm up until ready to cook.
- Heat some oil in a pan and cook the burgers on one side until nicely coloured, turn over to cook the other side until both sides are brown and the burger has heated through.
- Mix the remaining oil with the mixed leaves and season to taste with salt, pepper and a salad dressing of your liking.
- Toast the bread.
- Serve the burgers with the toasted bread and side salad while still warm.
Stuff to know
It is possible to make the burgers ahead of time and to keep them in the fridge overnight.
If you don’t puree the sweet corn and chickpeas too soft, you retain some texture to the burger.
If you don’t puree the sweet corn and chickpeas too soft, you retain some texture to the burger.
