Chickpea patties
A beautiful vegetarian alternative to meat based hamburgers
Servings: 6
Equipment
- Grater
- frying pan
- Food processor
Ingredients
- 1/2 onion, grated
- 1 zucchini, grated
- 1 carrot, grated
- 1 cup cooked quinoa
- 2 cups cooked chickpeas
- 1/3 bunch coriander, finely diced
- 2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 cup rice flour
- 1 tsp real salt
- 2 tbsp butter, ghee or coconut oil for frying
- 2 eggs, free range
Instructions
- Finely grate onion, carrot and zucchini.
- Cook chickpeas until they are soft, then strain. Cook and strain quinoa also, making sure it isn't overcooked. If it's too soft the burgers will be a bit sloppy.
- Finely dice the coriander.
- In a food processor add chickpeas and quinoa. Blend until the chickpeas are a combination of chunky and smooth.
- Place all ingredients into a large bowl. Mix all ingredients well to combine.
- Heat a frying pan until it is hot, then lower to medium heat. Add butter, ghee or coconut oil to the pan.
- Form a large ball with the burger mixture in your hands, then press them down flat in the frying pan with an egg flip. Alternatively you can press the mixture into a metal egg ring to form a perfect shape.
- When the burgers are brown, carefully turn them over.
- Serve warm with your favourite sides and toppings; pesto, homemade mayonnaise, beetroot hommus, cashew cheese, sauerkraut, salad.
Notes
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