Chilli chickpea burgers

Carolyn Robertson

Chickpea patties

1 Tbsp	Olive oil, plus extra for frying
1 can	Chickpeas (Main)
1	Onion
¼ tsp	Chilli powder
1	Red chilli, small, seeded and chopped
1 Tbsp	Soy sauce
1 cup	Breadcrumbs, fresh
1 cup	Flour
1	Egg, beaten
3 Tbsp	Fresh parsley, or use coriander

Burger bun and filling

4	Burger buns, split in half and warmed or toasted (Main)
2	Large ripe tomatoes, sliced
1 cup	Watercress, or use rocket
1	Avocado, sliced
1 to serve	Tomato chutney
¼ cup	Sour cream, to serve

Directions

1. Grind chickpeas in a food processor to resemble fine bread crumbs.
2. Heat frying pan, add oil and onion and cook gently for 5 minutes to soften.
3. Combine burger ingredients and season with salt and pepper.
4. Form mixture into 4 large patties adding a little more flour if mixture is too sloppy.
5. Fry patties in a little oil in a non-stick frying pan over a moderate heat for 3-4 minutes on each side until golden brown. Drain on paper towels.
6. Layer chickpea patties, tomato, avocado and watercress on bun bases.
7. Top with chutney and a dollop of sour cream. Place lids on buns, skewer to secure and serve.