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Chickpea burgers with raita
Chickpea burgers with raita
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Tangy sauce-topped, low-fat veggie burgers ideal for affordable summer dining.
Ingredients:
  • 250g (1 cup) low-fat natural yoghurt
  • 1 small Lebanese cucumber, halved, seeded, finely chopped
  • 21.00 gm fresh lemon juice
  • Olive oil spray
  • 1 garlic clove, crushed
  • 5.00 gm curry powder
  • 1 zucchini, ends trimmed, coarsely grated
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 110g mixed-grain dried (packaged) breadcrumbs
  • 1 egg, lightly whisked
  • 20.00 ml chopped fresh coriander
  • 2 wholegrain bread rolls, split, toasted (see note)
  • Baby spinach leaves, to serve
Instructions:
  • Mix the yoghurt, cucumber, and lemon juice in a bowl. Chill the raita in the fridge.
  • Begin by heating a frying pan over medium-low heat. Spray it with oil. Cook the onion, stirring occasionally, until soft for about 5 minutes. Stir in the garlic and cook for another minute. Sprinkle in the curry powder and cook until aromatic for 1-2 minutes. Finally, add the zucchini and cook until soft for approximately 2 minutes.
  • Pulse chickpeas in a food processor until coarse breadcrumbs form. Transfer to a bowl. Mix in the onion mixture, breadcrumbs, egg, and coriander until fully combined. Coat hands with flour and shape mixture into 4 patties.
  • Preheat a large frying pan over medium-high heat and lightly coat with oil. Cook the patties for 3-4 minutes on each side until they turn golden brown.
  • Place a portion of bread on each plate, then add a layer of spinach, patties, and a dollop of raita on top.

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