I thought it was really time I blogged these, since we have them almost every fortnight. They’re super healthy, yet have that comfort food treat feel about them – perfect 🙂 One of the things I love about making these is that the whole meal has a whopping 4 of your 5 a day of veggies if you get the salad right. They fill you up and make you smile – what’s not to like?
I got the original recipe from one of my favourite blogs, and one of the blogs that inspired me to start my own, Wendy’s A Wee Bit of Cooking. She combines healthy, local meal ideas with beautiful shots of the gorgeous little piece of Scotland she lives in. Her recipe is here, adapted itself from Good Food’s Vegetarian Summer. I’ve also used and adapted mine from a similar recipe from a Good Food magazine somewhere along the way.
So here’s my version, changed and made my own, just the way I like it. There are many, many ways you could change it to suit yourself, and what you have in your cupboards. Add tahini, use an egg, swap coriander for mint, use kidney beans instead of chickpeas, add curry powder, make them into smaller patties and stuff into pitta…. experiment – I have – but here’s my final cut:
Chickpea, Coriander and Carrot Burgers
1 carrot, blended in the food processor
1 tin chickpeas, rinsed and drained
juice and zest of one lemon
1 large bunch coriander
1/2 red onion
1 clove garlic
splash olive oil
salt and pepper
1 egg, seasoned and beaten
200g seasoned breadcrumbs – 100g will go in the burgers, and 100g will be used to coat them
- Whizz up the carrot in the food processor and sweat it off in a little olive oil in a small pan for about 10 minutes.
- Blend all of the other ingredients except the egg and 100g of the seasoned breadcrumbs in the food processor.
- Wait for the carrot to cool, then add it to the food processor and mix in.
- Empty the mix onto a flat surface and split into 4 parts. With wet hands, form 4 burger shapes.
- Coat each burger in the egg then the breadcrumbs. Leave in the fridge to set for about 1/2 an hour.
- Heat the olive oil to a low temperature and add the patties. They’ll take about 10 minutes on each side, and keep the temperature low or they’ll burn.
- Serve stuffed into ciabatta buns with ketchup alongside a salad – perhaps flaked with coriander and dressed with thai sweet chili sauce if you fancy keeping the coriander theme going…
So this fits in with many food challenges at the moment – Charlotte’s Lively Kitchen’s Food Year Link up is now live with April events, and I can offer this for 4 April International Carrot day and the 7th’s World Health Day as they fit both categories. As a super cheap vegan treat they also qualify for the credit crunch munch challenge from Fuss Free Flavours and Fab Food 4 All, hosted this month by Sarah of From Plate To Pen.