Perry Street's chickpea burgers

Ready in minutes and full of flavour, these veggie burgers are a great way of introducing one meat-free day to the weekly menu

Perry Street's chickpea burgers

Serves

Class="fa 4

People

Prep Time

10

Minutes

Time Cooking

8

Minutes

CUISINE

COURSE

Main

Method

  1. In a food processor, pulse the chickpeas, lime zest, juice, cumin, half the coriander, the egg and some seasoning.
  2. The And With Of Bowl 80g Grated Onions The Mix A Into And Scrape Carrot Diced

  3. Remaining Least For Grated And Sides Chill Both The Press And Onto Minutes 10 Four Burgers Form Carrots At

  4. The In Heat Pan Frying Oil A Hot Until

  5. The Keeping Medium Don’t The Fry For Minutes On Burgers They Heat Four So Side, Burn Each

  6. Onion Slice Red Slices, Tomato Slices, Remaining And And Few Fill Coriander Serve, Sauce Chilli Of A Burger, The Buns A Cucumber Slice, To A Dollop With A

Ingredients

  • Chickpeas Drained 400g Can,

  • Juice Lime, Of Lemon 1 Of ½ Plus Zest

  • Cumin Ground Tsp 1

  • Chopped Bunch Small Coriander,

  • 1 Egg

  • Carrot 100g Grated

  • ½ Diced, Medium 1 ½ Sliced Red Onion,

  • Oil Tbsp Olive 1

  • to Serve:

  • Small Wheat Buns 4 Whole

  • 1 Sliced Large Tomato,

  • Cucumber ½

  • Sauce Chilli

  • Natural Yoghurt Or Fraiche Crème

Method

  1. In a food processor, pulse the chickpeas, lime zest, juice, cumin, half the coriander, the egg and some seasoning.
  2. Bowl Diced Carrot The Scrape Of Grated Into Mix And Onions And 80g With A The

  3. Onto Carrots Sides Burgers 10 Form Press Least The For Minutes Chill Remaining And Four And Both At Grated

  4. Oil Heat Frying In Until A Pan The Hot

  5. Don’t For Side, Minutes Medium So Burn Each The Fry Heat Four Burgers Keeping The On They

  6. Onion Burger, A A Few Serve, Remaining Of With And Slices, A Tomato Buns Cucumber Sauce Red And Chilli A Coriander The Dollop Slices, Slice Fill To Slice,