Tuesday, 9 October 2012

Chick Pea & Sweet Potato Burgers

A tasty, vegan-friendly burger recipe. For this recipe I used tinned chickpeas as they need no preparation once drained. You can use dried chickpeas, however, they will require soaking and cooking beforehand. This amount of mixture produced about 10 burgers, great for keeping in the freezer for a quick to cook meal. Also, a large pan is vital here, as the amount of mixture you will end up with can make quite a mess. You can always personalise your burgers by chopping and changing what herbs, spices and nut combinations you like.

1x Onion, grated
3x Cloves of Garlic, grated
300g Sweet Potato (around 2 medium sized potatoes), sliced and cubed
400g tin of chickpeas, drained
2x Carrots, peeled and grated
A small amount of fresh Ginger, peeled and grated (about 16g)
200g Mushrooms, finely chopped
200g Mixed Nuts, finely chopped (Walnuts, Pine Nuts, Brazil Nuts and Cashews)
1x tsp Cumin powder
1x tsp Smoked Paprika
½x tsp Chilli Powder
180g Plain Flour
1x Lemon, juice
Oil for frying

Method - Prepare the ingredients as stated above. Bring a pan of water to the boil, add the sweet potato and cook for around 10 minutes, until the potato begins to soften. Whilst the potato is cooking, add some oil to a large frying pan, heat to a medium temperature and add the onion, garlic and spices to the pan. Heat for around 5 minutes, until the onion begins to brown. 

Add the mushrooms to the frying pan and heat for 5 minutes until they begin to soften, once soft add in the chopped nuts and turn the heat down as low as possible. Once the potato has cooked, drain the water and add in the chickpeas. Mash them together roughly, using a fork. Take care not to make this mixture too smooth as you will mash it further later in the recipe and making it too smooth can result in the burgers becoming too sloppy. Add the potato and chickpea mixture, ginger, carrots and lemon juice into the frying pan and mix together. 

Once mixed, remove the pan from the heat. The flour must now be mixed in, the best method for doing this is to measure out the 180g of flour into a bowl and gradually sprinkle, one tablespoon at a time over the mixture and stir well between each tablespoon added. After adding the first few spoonfuls the mixture will noticeably begin to thicken.

Now, in a separate frying pan, heat some more oil to a med-high temperature for frying the burgers. Once the mixture is completed, place a suitable amount onto a floured bread board and use your hands to shape into burger sized patties, ensuring to coat both sides with flour (as shown below) and add to the oil.  

Fry the burgers, turning them regularly until they are crisp and golden brown. They will be ready to serve straight away. I recommend cooking all of the patties and either freezing or refrigerating them. To reheat they can be cooked in the oven or refried.

Particularly nice with mustard, pickles, roasted Curly Kale and Broccoli.


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