In honour of World Vegetarian Day….
These burgers are really easy to make, great for the children helping out and make a tasty Saturday night in-front of the TV dinner. To make these a little more substantial I always do a side portion of sweet potato wedges.
- two tins of chickpeas
- clove of garlic
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chilli powder if you like a little heat
- bunch of parsley chopped
- juice of a small lemon
- 6 heaped tbs plain flour
- burger buns
what you do:
- blitz the chickpeas, garlic, onion, spices, flour, parsley and lemon juice with a pinch of salt in a food processor
- tip out and mould into burgers (quantity and size as you like)
- put them on a floured plate in the fridge for approx. 30 minutes – 1 hour
- put a drizzle of oil in a frying pan and cook over a medium heat until browned and warmed through.
- pop on a toasted burger barm – top with whatever your favourite burger toppings are – today I’m having mango chutney and grated cheese but I’m happy to eat this with gherkins, tomato ketchup, BBQ sauce, salad pretty much anything really.
- a few nice side dishes to go with this is sweet potato wedges (below) perhaps an onion ring or dish of coleslaw.
Sweet potato wedges
Peel and slice into chunky wedges 4-5 sweet potatoes, toss in olive oil, salt and pepper, roast in the oven at 200C for around 30 minutes until they look lovely and brown. These are great dipped in a little cucumber and mint raita.