Ingredients
- 1 400g Can chickpeas, drained
- 1 400g Can lentils, drained and rinsed
- 1 Egg
- 1 Brown onion, finely diced
- 2 Cloves garlic, or 2 tsp minced garlic
- 1 Tsp Curry powder (I use Clive of India)
- 1 Tbs Moroccan seasoning
- 1/2 Tsp Organic 'all purpose seasoning'
- 3/4 Cup breadcrumbs (the Macro gluten free crumbs are my favourite)
- 1 Tbs Chia seeds (I use a mix of both black and white)
- Olive Oil
- 'Veggie Salt' and pepper to taste
Method
- Place drained chickpeas and egg in a food processor and blend until a smooth paste has formed - transfer to a large bowl.
- Add in onion, lentils, breadcrumbs, chia, curry powder, all purpose & Moroccan seasoning. Season with salt and pepper to taste. Mix well.
- Roll handfulls of mixture into patties
- Fry the veggie patties in olive oil in a large frying pan over a moderate heat for 5 minutes each side, until crispy. Drain on kitchen paper.
- Serve with a salad (& chips) or on a burger with avocado, alfalfa, cheese, tomato, beetroot, lettuce and sweet chilli sauce - yum!
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