FOOD for SUCCESS
Creating and offering condiments since 1991
– CHICKPEA AND BEETROOT VEGGIE BURGER –
"Easy to make homemade veggie burger pattie delicious and very tasty"
Burger Buns 4 of your choice
Chickpea Patties 4
Courgette 2 medium sized
Red Onion 1 large peeled
Tomatoes 2 large
Rocket 1 cup
Veggie Burger Recipe
Canned Chickpeas 1 can 400g
Grated Fresh Beetroot 1 small
Chickpea Flour 50g
(or as needed to make a fritter consistency)
Onion 1/2 finely diced
Garlic 1 glove crushed
Chilli Flakes To taste
Cumin 2 pinches
Salt & Black Pepper To taste
Prep: 20 Min | Cook: 10 Min | Serves 4
Place the chickpea, onion and egg into a food processor. Pulse until it crumbles, add cumin and chilli flakes and crushed garlic. Tip into a bowl and mix in the flour to achieve a fritter consistency. Add grated beetroot and parsley. Season.
Heat a pan and add a splash of oil, divide mixture into four patties, fry until lightly brown on both sides.
Remove the ends of the courgettes and slice lengthwise into four. Slice the red onion into half centimeter rings, then lightly oil and grill the courgette and onion until tender. Warm the burger bun, slice in half, then place the courgette, onion ring and tomato on the bun adding French Maid Barbecue Sauce (Smokey) and French Maid European Style Mayonnaise or Vegan Mayonnaise as you go. Finish with veggie pattie, then a portion of rocket. Add the bun top and serve with vegetables crisps.
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