Monday, 20 April 2020

Vegetarian Chickpea and Feta Burgers Recipe...

With the current state of the world during the Corona outbreak, keeping entertained at home can be a love it or loathe it experience. I have been passing my time watching Netflix, taking long walks and eating, also helping the kids with their remote learning.
Now is a good time to try a new recipe to help pass the long daylight hours. Choosing a healthy vegetarian option can be a great way to stay fit and well. Good food choices now means we'll hopefully emerge at the other side in prime health.

Our whole family enjoy these vegetarian chickpea and feta burgers.

Vegetarian Chickpea and Feta Burgers

Makes approx 18 burgers.
Prep time: 20 minutes.
Cooking time: 10 minutes shallow pan fry.
Suitable for batch freezing if you have used all fresh ingredients ie. no frozen produce.

Olive oil
1 medium red onion finely chopped
1-2 spring onions sliced thinly

4 x 400gm tins of chickpeas drained and rinsed in a strainer
1 cup of baby peas
1 cup of corn kernals
2 small/medium grated carrots
200gm Greek feta cheese
1 bunch of fresh parsley
Salt, pepper to taste plus 1.5 teaspoons dried chilli flakes
1 cup of dried bread crumbs
4 whisked eggs.

To serve:

1kg tub of Greek yoghurt to serve, plus fresh finely chopped garlic, lemon and some grated cucumber.

Burger buns or brioche burger buns available at Aldi, quantity to suit your needs.
A side of Greek salad - baby spinach leaves, Kalamata olives, sliced cherry tomatoes, extra Greek feta, crumbed, and splash with extra olive oil to serve.

If you use frozen peas and corn, do not freeze your chickpea patties.
Use fresh ingredients only if you wish to freeze a batch of these burgers.

Finely slice the red onion and fry in the olive oil until translucent and cooked. Add the chopped spring onion too and lightly fry for 5 minutes.

Loosely mash the canned chickpeas in a large bowl with a potato masher. Then add the corn, peas, crumbled feta, grated carrot, seasonings, fresh chopped parsley, lightly fried onions and eggs. Stir until blended well. (This can be done with your hands if you prefer.)

Once mixed, wash your hands and shape your patties to your preferred size - around the size of your palm is a good guide. Place the prepped patties onto a platter lined with baking paper to avoid them sticking together.

Use a generous amount of olive oil in a wide-based pan and fry burgers for around 5 minutes each side until golden brown. Cover and keep warm while you prepare to serve. Plate the patties into the bread buns and top with Greek yoghurt* and decorate with salad. Patties can be kept in the fridge for up to three days.

To serve, *make a delicious yoghurt sauce with a cup of Greek yoghurt, a little minced garlic, grated cucumber, lemon juice and salt and pepper to taste. Don't worry about quantities here, just prepare to your taste. A sprinkle of paprika adds flavour and colour.

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