Well it’s dinner time here again and as usual we were debating what to eat. After the success of last week’s burgers we decided to try our meat free version tonight, et voila, we came up with these little beauties. My 9 year old decided she wants to be vegetarian, well vegan in fact, but when we told her she wouldn’t be able to eat her chocolate Easter eggs she quickly changed her mind, so vegetarian it is. She has never been much of a meat eater, so this will be an easy transition for her, and in my opinion she eating way more healthily because of it. These burgers are packed full of protein and vegetable goodness. They are also cheap, low fat and easy to make which is definitely a bonus.
This makes 8 burgers or 4 extra large ‘Man v food’ ones (like we made HaHa!!)
- 2 x 400g chickpeas drained
- Large tin of sweetcorn
- 1 spiralized carrot
- 1 red chilli (deseed if you don’t like it too spicy)
- Bunch of coriander
- Zest of 1 lemon
- 1 1/2 Tsps of paprika
- 1 Tsp ground cummin
- 1Tsp of ground coriander
- 1/2 Cup of Quinoa (cook according to instruction)
- 50g Flour (we used buckwheat – 4 1/2 Syns per 25g)
Put all ingredients bar the quinoa and flour in to a food processor and pulse until coarsely chopped.
Transfer to a mixing bowl and add quinoa and flour and mix together thoroughly.
Then take handfuls of mixture (make sure to flour your hands) and squash in to a ball and place on to greasproof paper on a baking tray, push down into a pattie shape. Lightly sprinkle with flour.
Pop into the fridge until ready to cook. We cooked ours in a non stick frying pan with frylight until golden and cooked through. We served on a wholemeal bun (used as a healthy extra) with salad and pickle, and spiralized potato curly fries on the side.
Have a fab weekend everyone 😀