UL­TI­MATE VEG­GIE BURGER

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 6

½ x 410g tin chick­peas, drained ½ x 410g tin pinto beans, drained

120g (4¼oz) frozen broad beans, de­frosted

120g (4¼oz) frozen peas, de­frosted ¼tsp smoked pa­prika ½tsp ground cumin ½ a large free-range egg white 25g (1oz) plain flour 1 lemon A few sprigs of fresh co­rian­der A few sprigs of fresh mint ½ a small red chilli ½ a bunch of spring onions Sea salt and freshly ground black pep­per Coarse po­lenta or corn­meal Olive oil 1 cos or round let­tuce 2 toma­toes 3 or 4 gherkins 6 burger buns Mix the all the peas, chick­peas and beans in a large bowl. Put half aside and whiz the other half in a food pro­ces­sor with the pa­prika, cumin, egg white, flour, zest of the lemon and a squeeze of juice, till smooth. Pick the co­rian­der and mint leaves. De­seed and roughly chop the chilli. Slice up the spring onions. Add the rest of the peas and beans to the pro­ces­sor with the co­rian­der, mint and chilli and pulse for a few sec­onds to roughly chop. Trans­fer to a bowl along with the spring onions and a pinch of salt and pep­per, and mix well. Pop in the fridge for at least an hour to chill.

Dust a bak­ing tray with po­lenta or corn­meal. Split the mix­ture into 6 balls, then shape each into a burger. Place onto the bak­ing tray and evenly coat each burger with po­lenta or corn­meal.

Place a large fry­ing pan on a medium heat and add a driz­zle of olive oil. Fry the burg­ers gen­tly for about 5 min­utes on each side un­til golden brown and cooked through.

Wash and dry a few let­tuce leaves, tear­ing up the larger ones. Slice the toma­toes and slice the gherkins length­ways as finely as you can. Place all this on a plat­ter. Place the burg­ers on an­other plate, wipe your pan or grid­dle clean with kitchen pa­per, then halve the buns and toast them on the grid­dle or pan. Let ev­ery­one build a burger.

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