Vegetable & Chickpea Burgers


I live in a family where everyone is 100% a carnivore except for me! I try and have a meat free meal once per week and this week I made these vegetable and chickpea burgers which a subtle hit of Thai flavours in every bite.


I absolutely LOVED them so much I ate them for the next two nights with salad. The rest of the clan enjoyed them, perhaps not as much as they would a big juicy beef burger, but they cleaned their plate and the twins had the mini version (as shown) for lunch. In a house of carnivores that is a double thumbs up in my opinion!


Prep 40 min (including chilling time in fridge) // Cook 10 min


INGREDIENTS

1 cup pumpkin diced

1/2 potato diced

1 carrot diced

1 cup sweet potato diced

1 tsp Thai spice seasoning

1 onion

2 cloves garlic

1 can chickpeas

1 cup Panko breadcrumbs

2 tbs sweet chilli sauce


THERMOMIX METHOD

  1. Pour 800g of water into the bowl. Add vegetables to the basket and insert the basket in the bowl.

  2. Cook the vegetables for 14 minutes/varoma/sp3 or until soft.

  3. Empty the water out of the bowl and set aside the vegetables.

  4. Place onion and garlic in bowl, chop 3sec/sp8 then scrape down the sides.

  5. Add vegetables and chick peas, and mash coarsely 4sec/sp6. Scrape down the sides and repeat if needed.

  6. Add Thai seasoning, Panko bread crumbs and sweet chilli sauce, and mix 4sec/sp4/reverse.

  7. Roll mix into burger size balls , place on plate and chill in the fridge for 30 minutes.

  8. Heat oil in a frying pan and when hot cook the burgers on each side for 2-3 minutes until golden.

  9. Serve in rolls or on bread topped with your favourite burger fillings.

Non-THERMOMIX METHOD

  1. Dice vegetables and place in a saucepan of hot water, and cook until tender. Discard the water and set aside the vegetables.

  2. Dice the onion and garlic and place in a large bowl. Add vegetables and chickpeas and coarsely mash with a potato masher.

  3. Add Thai seasoning, pank bread crumbs and sweet chilli sauce and mix through well.

  4. Roll mix into burger size ball, place on a plate and chill in the fridge for 30 minutes.

  5. Heat oil in a frying pan and when hot, cook the burgers on each side for 2-3 minutes until golden.

  6. Serve in rolls or bread topped with your favourite burger fillings.

Note: This recipe is great for school lunches. Divide a small amount of the mixture and make mini burgers/meatballs that can be frozen and used as sliders or meatballs for lunchboxes.

Mini burgers perfect addition for school lunches

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