With pulses, such as chickpeas, it is easy to make a vegetarian burger patty that is high in protein. This Farm fare recipe for chickpea burger patties is tasty and packed with nutrition. It is sure to be a hit with vegetarians and vegans alike. Enjoy it this Farm fare Friday.
1½ cups chickpeas, cooked
1 tin whole kernel corn
½ bunch fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
Zest of 1 lemon
3 heaped tablespoons plain flour, plus extra for dusting
- Place the chickpeas and sweetcorn into a food processor. Strip the coriander leaves and add half to the processor along with all the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into six equally sized patties. Place onto a tray and refrigerate for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Enjoy the patties with lettuce and tomato on a burger bun. Feel free to add any extra vegetables to the patty. Grated carrot, broccoli florets, finely chopped onions, fresh or frozen peas and minced garlic will add more flavour and nutrients to your vegetarian patties. –AGT press release
Find more vegan and vegetarian Farm fare recipes on AgriOrbit: