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Chickpea & Sweetcorn Burgers

June 17, 2019

 

 

 

 

Star of the Show:  Chickpeas

Chickpeas or garbanzo beans as they are known, are a great source of plant protein and dietary fibre. These family friendly burgers make a great choice for a Meat Free Monday and are lovely cold in a packed lunch box.

 

INGREDIENTS: (Makes 6 Burgers)

  • 100gms Quinoa (uncooked)

  • 200gms Frozen Sweetcorn

  • 1x400gm can chickpeas, drained & rinsed

  • 1tsp ground cumin

  • 1tsp ground coriander

  • 1tsp paprika

  • 4 spring onions, finely chopped

  • 1 large handful of coriander or flat leaf parsley

  • 50gms sesame seeds

  • 1 green chilli, deseeded and finely chopped (optional)

  • Salt & Pepper to season

METHOD:

1. Cook quinoa as per packet instructions. Set aside

2. Defrost sweetcorn by covering with boiling water and leave to sit for 10 mins.

3. Place the drained chickpeas into a frying pan and with the coriander paprika and cumin, heat through to remove the moisture.

4. Drain the sweetcorn and tip half the chickpeas, quinoa, parsley into a bowl and using a hand held blender whizz until combined. Add the remaining quinoa, chickpeas, spring onions and chilli and mix well. Season with salt and pepper to taste.

5. Divide into 6 burgers and place in the fridge for 20 minutes to set.

6. Add a little oil to a frying pan and cook the burgers for 4 mins on each side. Sprinkle sesame seeds on both sides of the burger and cook for another 2 minutes on each side until golden brown.

7. Serve in a bun with salad or use a lettuce leaves instead of a bun for a 'naked variety'.

 

 

 

 

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