Not only are these plant-based burgers delicious and easy to prepare, but they are also nutritious and satisfying. They are perfect for preparing in advance for barbecues or enjoying as a quick meal at home. The patties are made with pistachios, grated carrot, dried coriander, mango chutney, and chickpeas, then fried until golden brown.
This recipe yields 2 servings.
Ingredients:
1 medium to large carrot - grated
1 tin chickpeas
4 seeded burger buns
2 tsp curry spice
1 tsp dried coriander
50g de-shelled and finely chopped pistachios
2 tbsp plain flour
3 tsp mango chutney
1 tomato
1 lemon
Handful of spinach
450g white potatoes
Method:
Preheat the oven at 200 degrees (fan oven). Cut the potatoes into chunks (with skin on). Place on baking tray and cover with olive oil, and season with some salt and pepper. Mix well and roast the potatoes until crisp and golden, for around 30-40 minutes (mix and turn them half way through).
Remove pistachios from their shells and finely chop.
Trim the ends of the carrot then grate it (no need to peel).
Drain and rinse the chickpeas in a sieve.
Zest the lemon.
In a large bowl, add in the drained chickpeas. Using the back of a fork, squish the chickpeas to flatten them.
Then add the grated carrot, lemon zest, dried coriander, flour, curry spice and the mango chutney in the large bowl. Mix well.
Using your hands, separate the mixture into 4 and squish them into a patties shape.
Add some olive oil to a fry pan on medium heat. Once the oil has warmed up, fry the chickpea patties for around 3-4 minutes before flipping to the other side.
Halve the buns and either toast in the toaster or warm in the oven for 2 mins.
If you want, spread some mayo or other sauce you may like over each bun half. Pop the burger patties on the bottom bun, then place some spinach and tomato slices on top, then sit the other half of the bun on top.
Once the potatoes are cooked, divide into two portions, serve with the burgers and enjoy.
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