Great Ideas for Treats!

vegetables | lightly spiced chick pea burgers

Makes 6 burgers

These are a tasty alternative to TVP burgers, if you didn't want to use processed alternatives to meat. And are little bit different to the usual 'garden' burgers. They are also an excellent way to use up the odd potato!

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Method...

  1. Heat the oven to 170°C
  2. Put the potato and carrot into a pan, cover with boiling water and a little salt, bring to the boil and cook.
  3. Drain, put into a big bowl and mash.
  4. Boil the chickpeas in water according to instructions on the tin. Drain and mash, and add to the potato mixture.
  5. Sauté the onions in a tbsp of oil for a few minutes until they start to soften.
  6. Add the chilli then curry powder and cook for one or two minutes, then add the peppers, 2 tbsp of water and cook for a few more minutes until water has nearly evaporated. Add to the potato and chick pea mash.
  7. Then add the tahini, coriander, garlic and lemon juice to the cooked chickpeas and mix well. Season to taste.
  8. Tip the oatmeal into a dish.
  9. Divide the burger mixture into 6, take one portion, mould into burger shape and coat in the oatmeal.
  10. Then either pan fry quickly on each side until golden and put onto lightly greased baking tray in oven for 10 minutes, or simply put onto the baking tray in oven for 15-20 minutes.

Maybe serve with...

These are lovely served in lightly toasted wheat free burger buns with crisp lettuce, tomato slices, tomato ketchup and dairy free mayonnaise. A tip is to make the burgers slightly smaller than the buns you're using, because it will ooze when the bun is pressed as you eat it!

For those able to eat wheat...

Simply use any sort of wheat burger buns.

If you have potato, fresh coriander, carrot and onion leftover, see carrot and coriander broth. If you have potato and carrot leftover, see the bean chilli and the cottage pie, If you have red pepper leftover, see mango stuffed pepper boats. If you have tahini, lemon and chickpeas leftover, see the houmous.

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