Indian-spiced Chickpea & Courgette Burgers
An aromatic burger with Indian flavour!
- Makes : 2-4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 20 mins
1 onion, peeled and finely chopped
2 cloves garlic, crushed
2 tsp (10 ml) Pataks Biriyani curry paste (or any curry paste of choice)
2 courgettes (baby marrows), grated
12 baby rosa tomatoes, halved
Zest and juice of 1 lemon
1 can (400 g) chickpeas, drained and rinsed
1 cup (250 ml) fresh breadcrumbs
1 egg, lightly whisked
Large handful fresh coriander, roughly chopped
Mini pitas, chilli tomato chutney and cucumber raita for serving
Heat a little oil in a frying pan and gently sauté the onion and garlic until soft and translucent.
Add the curry paste and sauté for 2 minutes. Add the courgettes, tomatoes and lemon zest and fry until golden and all the moisture has evaporated. Season with salt, pepper and lemon juice. Remove the pan from the heat.
Pour the chickpeas into a bowl and, using a potato masher, crush lightly.
Add the fried onion mix to the chickpeas along with the breadcrumbs, egg and coriander. Mix well.
Shape into miniature burger patties and place in the fridge for 30 minutes to firm slightly.
Heat a little oil in a frying pan and fry the patties for about 2 minutes on each side or until lightly golden brown.
Serve with grilled mini pitas, chilli tomato chutney and cucumber raita.