Irish Daily Mail - YOU - - FOOD MEDIC -

It’s no se­cret that I’m a big meat- eater, but there’s some­thing about a veg­gie burger that is so sat­is­fy­ing and mor­eish that I find my­self crav­ing this over a beef­burger. The base of this burger is chick­peas, a sta­ple in­gre­di­ent in my cup­board and many of my recipes. They’re packed full of pro­tein so make a great meat al­ter­na­tive, not to men­tion all the fi­bre, vi­ta­mins and min­er­als they con­tain. This recipe also works well as a brunch op­tion with a runny poached egg served on top.

MAKES 5-6 1 small onion, diced 1 clove gar­lic, crushed or grated 2 tbsp co­conut oil 1 x 400g tin chick­peas, rinsed and drained ½ cour­gette, grated 1 tbsp tahini 1-2 tbsp Oatly milk 50g oats ½ tsp turmeric ½ tsp ground cumin ½ tsp chilli pow­der salt and black pep­per TO SERVE salad of your choice

1 Fry the onion and gar­lic in a tea­spoon of the co­conut oil un­til soft and translu­cent.

2 Place the chick­peas in a food pro­ces­sor along with the cour­gette, tahini, milk, oats, spices and sea­son­ing, to taste. Pulse un­til com­bined, but not com­pletely smooth, to re­tain a bit of tex­ture.

3 Di­vide the mix­ture into 5 or 6 palm-sized burg­ers. Place on a tray in the fridge for 30-60 min­utes to firm up. Pre­heat the oven to 180C/350F/gas

4. 4 Heat the re­main­ing co­conut oil in a non­stick fry­ing pan and cook the burg­ers for 5-10 min­utes on both sides to crisp up the out­side and seal in the mois­ture.

5 Place the burg­ers on a tray lined with grease­proof paper and bake in the oven for 20-25 min­utes.

6 Serve these with a salad of your choice. I love mine along­side let­tuce, toma­toes, al­falfa sprouts and avocado.

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