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31
Vegetable Burgers (makes 4)
• 400g canned chickpeas, drained and rinsed
• 1 medium onion, grated
• 1 medium carrot, grated
• 1 red chilli, nely chopped
• 5cm (2 inch) piece fresh ginger, grated
• bunch fresh coriander, roughly chopped
• 1 medium egg, beaten
• 2 tbsp fresh breadcrumbs
• Vegetable oil
• 4 burger buns
To serve
• tomato ketchup, mustard, fried onions and coleslaw
1. In a large bowl, mash the chickpeas with a fork until smooth (or process using a hand
blender). Add the onion, carrot, chilli, ginger and chopped coriander and mix together
well until combined. If you are using a hand blender, a few pulses combines this
mixture perfectly.
2. Add the beaten egg and breadcrumbs and mix together well. Season with a little salt
and pepper to taste.
3. Divide the mixture equally into four portions. Roll each portion into balls about the size
of a tennis ball. Flatten slightly into patties about 2cm thick using the palms of your
hands. Make sure all the burgers are the same thickness.
4. Transfer the burgers to a plate, cover with cling lm and chill in the fridge for 30-60
minutes.
5. Lightly brush the roasting rack with vegetable oil and carefully place the burgers on
top. Brush the burgers with a little vegetable oil then cook on the grill mode setting
with your Halo+ Health Fryer in the LEVEL (
) position for about 15 minutes
carefully turning half way through cooking.
6. To serve, slice the buns in half and place one burger inside each. Top with your choice
of accompaniment.
recipes - vegetable dishes
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