Ingredients Jump to Instructions ↓

  1. Ingredients (Serves 4)

  2. 1 small red onion, chopped finely

  3. 1 garlic clove, crushed

  4. 1 tsp ground cumin

  5. 1 tsp ground coriander

  6. 2 tbsp lemon juice

  7. 425 g can chickpeas, drained and rinsed

  8. 75 g soft silken tofu (bean curd), drained

  9. 115 g cooked potato, diced

  10. 4 tbsp freshly chopped coriander

  11. 75 g dry brown breadcrumbs

  12. 1 tbsp vegetable oil

  13. 4 burger buns, split in half

  14. 2 medium tomatoes, sliced

  15. 1 large carrot, grated

  16. salt and pepper

Instructions Jump to Ingredients ↑

  1. Place the onion, garlic, spices and lemon juice in a pan, bring to the boil, cover and simmer for 5 minutes until softened.

  2. Place the chickpeas, tofu and potato in a bowl and mash well. Stir in the onion mixture, coriander and seasoning and mix. Divide into 4 equal portions and form into patties 10 cm across.

  3. Sprinkle the breadcrumbs on to a plate and press the burgers into the crumbs to coat.

  4. Heat oil in a non-stick frying pan and fry the burgers for 5 minutes on each side until cooked and golden. Drain on kitchen paper.

  5. Mix all of the relish ingredients together in a bowl and leave to chill.

  6. Line the bottom half of the buns with tomato and carrot and top each with a burger. Spoon the relish over the burger and place the top half of the bun on top.


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