Perry Street's chickpea burgers
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
8
MINUTES
CUISINE
COURSE
Main
Method
- In a food processor, pulse the chickpeas, lime zest, juice, cumin, half the coriander, the egg and some seasoning.
Scrape into a bowl and mix with 80g of the grated carrot and the diced onions.
Form four burgers and press the remaining grated carrots onto both sides and chill for at least 10 minutes.
Heat the oil in a frying pan until hot.
Fry the burgers for four minutes each side, keeping the heat on medium so they don’t burn.
To serve, slice buns and fill with a tomato slice, a burger, a few red onion slices, cucumber slices, a dollop of chilli sauce and the remaining coriander.
Ingredients
400g chickpeas can, drained
Zest of 1 lime, plus juice of ½ lemon
1 tsp ground cumin
Small bunch coriander, chopped
1 egg
100g grated carrot
1 medium red onion, ½ diced, ½ sliced
1 tbsp olive oil
To serve:
4 small whole-wheat buns
1 large tomato, sliced
½ cucumber
Chilli sauce
Natural yoghurt or crème fraiche
Method
- In a food processor, pulse the chickpeas, lime zest, juice, cumin, half the coriander, the egg and some seasoning.
Scrape into a bowl and mix with 80g of the grated carrot and the diced onions.
Form four burgers and press the remaining grated carrots onto both sides and chill for at least 10 minutes.
Heat the oil in a frying pan until hot.
Fry the burgers for four minutes each side, keeping the heat on medium so they don’t burn.
To serve, slice buns and fill with a tomato slice, a burger, a few red onion slices, cucumber slices, a dollop of chilli sauce and the remaining coriander.
