Friday, 21 May 2010

Nutty Veggie Burgers

These are yummy, even my very loyal meat-eater boyfriend approved them! they go great with a yoghurt sauce, or a chutney in a wholemeal bun or pitta.

Nutty Veggie Burgers
Serves: 9 burgers
240g chick peas, basically 1 drained tin.
1 onion
2 cloves garlic
1 egg
2 tbsp cornmeal
1 courgette
1 yellow pepper
1 tsp paprika
1/2 tsp turmeric
50g almonds
pinch of salt and pepper

Boil the chickpeas for 20 mins to soften them as much as possible. Then drain them and allow to cool.
Put the courgette, garlic, deseeded pepper, and the onion into a magic bullet/blender(you may need to chop them into small pieces first depending on your blender) with the egg, and a few tablespoons of water.
Add the paprika, cumin, turmeric, and salt and pepper.
Remove this mixture and put it into a large mixing bowl.
Now put the cooled chickpeas into the bullet/blender and blitz into a smoothish paste (you may need to add a little water, or sdo this in small batches).Then add this to the mixing bowl.
Roast the almonds in the oven for 15 minutes, making sure they don't burn. Then chop them, but not too finely and add to the mixing bowl.
Give it a good stir and then add in the cornmeal, and mix well.
Line an oven tray with baking sheet and shape the mix into 9 palm-size balls, which you can then flatten into burgers and put on the baking sheet.
Leave the tray in the fridge for an hour or so, then transfewr them to a pre-heated 180 degree oven.
Cook the burgers for 20 minutes, then turn them over with care and roast for a firther 5-10 minutes, so that they go golden brown on both sides.

92 calories per serving, 3.7g F, 0.4g SF, 12.0g C, 1.2g S, 2.8g Fb, 3.9g P

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