Chickpea Burgers and Salsa

Serves: 4

Preparation: 40 minutes + 1 hr cooling

Ingredients

  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 red pepper, de-seeded and finely chopped
  • 2 tbsp chopped fresh coriander
  • 1 red chilli, de-seeded and finely chopped
  • freshly ground black pepper
  • sunflower oil or cooking spray, for frying

Salsa

  • 2 tomatoes, finely chopped
  • 1/2 red onion, thinly sliced
  • 1 tbsp chopped fresh coriander
  • lime juice
  • olive oil

Method

Put the chick peas into a food processor and pulse two or three times to lightly crush – you do not want them to be mushy but to retain some texture. Turn into a large bowl.

Heat the olive oil in a frying pan and gently fry the onion, garlic and pepper for 5 minutes to soften.

Add to the chick peas with the coriander, chilli and seasoning.

Stir to mix well and chill in the fridge for at least 1 hour or overnight.

Divide the mixture into eight and shape into burgers (you may need a little flour to do this).

Heat the sunflower oil or cooking spray in a non-stick frying pan and fry the burgers for 3 minutes on each side until they are golden and crispy.

Drain on a kitchen towel.

Mix all the salsa ingredients together, adding lime juice and a little olive oil to taste.

Serve the burgers warm with the tomato salsa.

This recipe is from Traditional Favourites published by Simon & Schuster in 2012.