Veggie Burgers with Chickpea patties
If you’re after a meat-free meal or trying to have more plant-based food in your diet, here's a delicious recipe for vegan chickpea burger patties that are easy to make and seriously YUM (yes, even for die-hard meat lovers!). See more burger ideas in our burger recipe collection.
Ingredients
Method
- 1 x 400g tin of chickpeas
- 1 ½ cups of frozen corn (defrosted)
- ½ bunch of fresh coriander
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 lemon (optional)
- 3 heaped tablespoons plain flour (extra for dusting)
- 1-2 tablespoons of oil for cooking
- Optional - a handful of fresh coriander or parsley
- Drain chickpeas and add to a food processor with sweetcorn and, if you are using it, fresh coriander or parsley. Add spices, flour, and grade in lemon zest. Pulse until combined but not entirely smooth.
- Dust surface with flour and shape mixture into patties of desired size (around 2cm thick). Leave in the fridge for around 30 minutes for the patties to firm up.
- Heat oil in a frypan over medium heat. Cook the patties for around 5 minutes each side, or until golden and cooked through.
Tips
This is a great way to sneak some extra veggies into kids’ meals, try adding some kumara, carrot, or beetroot!
FAQs
Why do veggie burgers fall apart?
Without a binder, the veggie burgers can fall apart. Try adding an egg or ground flaxseeds for a binding agent.
What condiment is good on a veggie burger?
Serve in a lightly toasted burger bun with burger classics like cheese, onion, lettuce and tomato sauce, or whatever condiments and fresh ingredients you like. You can add any of your favourite condiments, but we love the classics: Mayo, Aioli, or Mustard.
Recipe by NZ Registered Nutritionist Claire Turnbull, Director of Mission Nutrition
Find more inspiration and healthy ideas from Claire on Facebook and Instagram