May 14, 2018

While in Seattle this time I bought 6 cookbooks instead of clothes and shoes (much better for my soul). I don’t often cook from them (I’m not disciplined enough to follow a recipe) but love being surrounded by beautiful covers on my shelves and browsing through for inspiration with a wine or cuppa. Although we enjoy meat, we’re trying to have 2 meat-free meals each week so my favourite book so far has been Green Burgers by Martin Nordin. Although it’s packed full of super-creative vegetarian burgers the recipes are quite fiddly so I’ve adapted and simplified a chickpea & roast red pepper burger so nothing is pre cooked but just thrown in the food processor – perfect for a meat-free Monday. Feel free to leave the avos out while they’re super expensive – we were gifted a few so I threw them in. Enjoy x

Serves 4

400g can chickpeas, drained
Zest and juice of a lemon
1.5 tsp smoked paprika
1 small red onion
2 cloves garlic
1/2 cup semi-dried tomatoes, roughly chopped
Small bunch coriander, chopped
1 egg
100g panko breadcrumbs (or oat flour for gluten free)
1 tbsp olive oil

4 small wholemeal or gluten free burger buns, lightly toasted
2 avocados, halved and sliced
1 Cucumber, ribboned or sliced
Small bunch of dill
1 cup good mayonnaise mixed with zest and juice of a lemon

In a food processor, whizz the chickpeas, lemon zest, lemon juice, smoked paprika, onion, garlic, semi-dried tomatoes, coriander, egg and seasoning. Add 80g of the panko and pulse to combine -you still want them slightly chunky. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.

Heat olive oil in a frying pan until hot. Fry the burgers for 4 mins each side, on a medium heat. To serve, top buns with pattys, avocados, cucumber, dill and mayonnaise.


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