Veggie Burgers

Directions

• Sweat of the onion and celery in a little oil until softened. Set aside to cool
• Drain and rinse the Chick Peas and Sweetcorn under cold water. Thoroughly dry using kitchen roll to get rid of any moisture.
• Place the dried Chick Peas and Sweetcorn into a bowl (or food processor if preferred).
• Add the cooled onion and celery mix and mash together with a fork or Potato masher.
• Separate the coriander leaves, finely chop and add to the bowl (or Food Processor)
• Add the spices, flour*(see notes) and a pinch of salt, black pepper and finely grate in the zest of the lemon
• With your hands thoroughly mix all the ingredients until combined (If you are using a food processor, just pulse the mixture until combined, Don’t over mix it as you still want a rough texture)
• Dust your work surface with a little flour, then with floured hands divide and shape the mixture into equal-sized patties, roughly 2/3cm ( about 1″ ) thick.
• Place in the fridge for 30 minutes to firm up.
• To cook them is your choice. You can heat a little oil in a large frying pan over a medium heat, and cook the patties for about 5 minutes on each side, or until golden brown and cooked through.
• Oil the grill bars and place them on a BBQ that is quite hot (about 400° ) for about 3/4 minutes each side. Treat them carefully so as not to break them up.
• To grill them, again oil the wire rack of a heated grill and carefully place the patties, cook for 4 minutes on each side, gently turning.
• Serve either with a nice green salad or in a wholemeal burger bun, garnished with “little gem” lettuce leaf, a slice of tomato and a slice of raw onion, and any sauce of your choice.