Julie Le Clerc: Chilli chickpea burgers

Picture / Carolyn Robertson

Chickpea patties:

420g can chickpeas, rinsed and drained
1 Tbs olive oil
1 onion
1/4 tsp chilli powder
1 small red chilli, seeds discarded, flesh chopped
1 Tbs soy sauce
1 cup fresh bread crumbs
1 cup flour
1 egg, beaten
3 Tbs chopped parsley or coriander
sea salt and freshly ground black pepper
olive oil for frying patties

Burger bun and filling:

4 burger buns, split in half and warmed or toasted
2 large tomatoes, sliced
1 avocado, peeled and sliced
1 cup watercress or rocket leaves
tomato chutney
1/4 cup sour cream

1. Grind chickpeas in a food processor to resemble fine bread crumbs. Heat frying pan, add oil and onion and cook gently for 5 minutes to soften.

2. Combine burger ingredients and season with salt and pepper. Form mixture into 4 large patties adding a little more flour if mixture is too sloppy.

3. 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.

4. Layer chickpea patties, tomato, avocado and watercress on bun bases. Top with chutney and a dollop of sour cream. Place lids on buns, skewer to secure and serve.

* Read more about what's happening in the world of food, wine, fashion and beauty in viva, part of your Herald print edition every Wednesday.