Rice & Chickpea Veggie Burgers
2 cups cooked chickpeas, mashed to a paste
2 cups cooked brown rice, mashed to a paste
1 carrot, grated
1 onion, finely diced
1 garlic clove, finely chopped
1 lebanese cucumber, sliced
1 tomato, sliced
¼ iceberg lettuce, shredded
1 cup frozen peas, defrosted
1 tsp cumin powder
1 tsp coriander powder
1 tsp vegetable stock powder
2 slices pickled beetroot
1 tbsp soy sauce
2 tbsp wholemeal flour or chickpea flour
Your favorite sauce (tomato, BBQ, Satay etc)
Heat a frying pan over a high heat. Add the onion and garlic and saute until soft and brown. Add a little water to deglaze the pan and saute until the water evaporates. Add the sauteed onion and garlic to a large bowl containing the mashed chickpeas and rice. Add the peas, the cumin powder, coriander powder and the vegetable stock powder. Add the soy sauce and mash well with your hands. Add the flour and mix well. Form into four large or eight small patties. Place the patties onto a lined baking sheet and bake in the oven at 240 degrees celsius for about 20 minutes or until the patties are crisp on the outside. Then assemble in a wholemeal bun with some lettuce, cucumber, tomato and pickled beetroot and your favourite sauce.
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