Chickpea, Coriander and Carrot Burgers

Chickpea and Coriander Burgers

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 ๐Ÿ™‚ 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
(serves 4)

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

Method:

  1. 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.
  2. Blend all of the other ingredients except the egg and 100g of the seasoned breadcrumbs in the food processor.
  3. Wait for the carrot to cool, then add it to the food processor and mix in.
  4. Empty the mix onto a flat surface and split into 4 parts. With wet hands, form 4 burger shapes.
  5. Coat each burger in the egg then the breadcrumbs. Leave in the fridge to set for about 1/2 an hour.
  6. 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.
  7. 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 andย Fab Food 4 All, hosted this month by Sarah of From Plate To Pen.

Credit Crunch Munch

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17 Comments Add yours

  1. Fuss Free Helen says:

    I love a veggie burger and do like the sound of these, I am a coriander fiend and nearly always have half a packet in the freezer so these would be perfect. Thanks for sharing with #creditcrunchmunch

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    1. Yes as you’ll probably only need half a large bunch that would be perfect! X

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  2. These sound fantastic, OH & I love making vegi burgers and these sound to be so flavoursome. #FoodYearLinkUp
    Angela x

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    1. Yes sometimes they’re a bit bland aren’t they? There’s lots of zing from the lemon in these! X

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  3. The last few veggie burgers I’ve tried to cook have fallen apart into a wet mess, or crumbled at the first sight of heat! So looking forward to making these as they look just the right consistency ๐Ÿ™‚

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    1. These are perfect for that but chilling them helps them firm up too X

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  4. myrecipebookuk says:

    I’m yet to find a veggie burger recipe that I’ve really loved so I’ll definitely be giving these a try.

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    1. Ooh do – and tell me what you think – we love them but I’m open to other views!

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  5. Sarah says:

    I am fond of a veggie burger myself. Chickpeas are so versatile. Thanks again for another #creditcrunchmunch entry.

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  6. fabfood4all says:

    I love bean burgers but have yet to make them with chickpeas, this recipe sounds delicious, loving the carrot and coriander combo here! Thanks for another great #CreditCrunchMunch entry:-)

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    1. Me too I love that they don’t taste as healthy as they are! H x

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I love to hear what you think, what makes you smile and what you like eating - do leave a comment!

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