Another use for chick peas (add this to Hummus as a quick way to make something impressive in no time) – tins of chick peas are always handy to have in the pantry – or you can cook the peas from scratch but that sort of defeats the intent of having something that is healthy and can be put together in no time.
Chick Pea Burgers
Quick easy and quite tasty for those days when you need something to counter recent excesses, and it looks good and very healthy – makes enough for a light meal for 6
MAKE THE PATTIES
- 2 onions chopped
- 3 cloves garlic crushed
- 2 tins chickpeas drained
- 2 eggs
- 1 cup breadcrumbs
- 1 bunch fresh coriander coarsely chopped
- 2 tsp ground cumin
- 2 zucchini, grated and squeezed out or a bag of grated frozen zucchini from the excess grown last season
- oil for frying
Add onion, garlic, chickpeas, egg, coriander and cumin to a food prcessor and blend until combined but still chunky.
Add to a bowl and stir in drained zucchini and bread crumbs.
Roll mixture into balls, press flat to form patties about 1 ½ cm thick. Fry until crisp on both sides, Drain on paper towel and keep warm in the oven.
ASSEMBLE THE BURGERS
Whatever is in the fridge can be added here – it’s all about how it is sliced and layered.
- Foccaccia or some other bread
- lettuce / spinach / rocket
- Cucumber, peeled and sliced length wise with a potato peeler
- Tomato slices
- Dressing made from 100g low fat thickened yoghurt and juice of ½ lime and 1tbs nasturtium capers
- ½ cup lemon juice
- 100g roasted capsicum / egg plant sliced into strips
Slice focaccia / bread in half through the middle, rub with a cut clove of garlic and sprinkle with olive oil and toast lightly
Assemble the open burgers placing leaves on the base, the chickpea patty, other salad vegetables, the roast capsicum and the yoghurt dressing.