Spicy, Smoky & Meat Free! Serves 6
You will need:
1 x 400g tinned chickpeas, drained
1 x 340g tin sweetcorn, drained
50g (2oz) fresh wholemeal breadcrumbs
Bunch spring onions, chopped
1/2 tsp cumin
½ tsp mild chilli powder
3 tbsp plain flour, plus extra for dusting
2 tbsp olive oil
6 burger buns, lightly toasted
70g bag wild rocket
For the sauce
1 x 400g tinned chopped tomatoes
2 garlic cloves, crushed
½ tsp smoked paprika
pinch sugar
Method:
In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together.
With lightly dusted hands, shape into 6 patties & then place in the fridge to chill.
Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.
Heat the oil in a frying pan and cook the burgers (2-3 at a time), over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary). Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.
To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.
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