If you would like a change from the pork chop or the chicken breast why not try a vegetable burger? This one combines our love of curry with the health benefits of chickpeas. Chickpeas are high in fiber and protein and are considered a food with a low glycemic index which means they will keep you fuller longer.
Ingredients
- 1/2 teas salt
- 1/3 cup basmati rice
- 2 tbls olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 2 teas curry powder
- 1/2 teas dried chili flakes
- 1 small red pepper, diced
- 4 oz frozen peas
- 1 ripe tomato, seeded and chopped
- 1 small leek finely chopped
- 11 oz chickpeas, drained and rinsed
- 1 1/2 cups fresh breadcrumbs
- 1-2 tbls cilantro or mint finely chopped
- 1 egg, lightly beaten
- salt and pepper
Directions
- Bring a saucepan of water to a boil. Add salt and rice and simmer for 15-20 min. Drain and set aside.
- Heat oil in large pan.
- Add onion and garlic and cook to soften.
- Stir in curry powder and chili and cook 2 minutes.
- Add the red pepper, peas and tomato and cook gently for 7 minutes.
- Process the chickpeas in a food processor
- Add half the vegetables and process again
- Transfer to a large bowl and add the remaining vegetables, the egg and the breadcrumbs. Mix well.
- Stir in the rice.
- Shape into patties and chill for 1 hour or longer.
- Fry in oil for 6-8 minutes until golden.
Serving Suggestions:
Serve with mango chutney, a salad and baba ghanoush with pitas.
You can use dried chickpeas. They require an eight hour soaking and a 30-60 minute cooking.