Curried Chickpea Burgers: Food For All 3

In this episode of Food For All food intolerance expert Pippa Kendrick shows you how to make spicy gluten free chickpea burgers. Serve with a big green salad and roasted sweet potato chips.

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Ingredients:

175g cooked quinoa
1 x 400g tin of chickpeas, drained and rinsed
2 carrots
1 white onion
1 tbsp curry paste of your choice, just ensure it is gluten and dairy free
3 tbsp gram flour
3 tbsp olive oil

Step 1: Prepare The Vegetables

Begin by peeling the onion and carrots and then finely grating, either by hand or using a food processor. Heat one tablespoon of the oil in a large frying pan and then gently fry the onion and carrots until softened -- approximately 10 minutes.

Step 2: Prepare The Patties

Place the chickpeas and cooked quinoa into a large mixing bowl and crush together with a fork until you have a coarse, lightly-bound paste. Add the softened onion, carrot and curry paste, season with a little sea salt and black pepper and mash together with a fork until bound together. Using your hands, form the mixture into 8 burger patties and then coat each burger in gram flour, using as much or as little flour as you need to generously coat the burgers.

Step 3: Cook The Patties

Heat the remaining oil in the large frying pan over a medium flame, add the burgers to the pan and fry the burgers on both sides until golden, slightly crisp and heated through.

Step 4: Make The Salad

While the cakes are frying dice the tomatoes, avocado and coriander. Mix together in a small bowl with the lemon juice and season to taste. Serve the burgers with a little pile of tomato salad on top and whatever accompaniments you like -- roasted sweet potato wedges and a big green salad go very well in my opinion!

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