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
1 cup pumpkin diced
1/2 potato diced
1 carrot diced
1 cup sweet potato diced
1 tsp Thai spice seasoning
2 cloves garlic
1 can chickpeas
1 cup Panko breadcrumbs
2 tbs sweet chilli sauce
Pour 800g of water into the bowl. Add vegetables to the basket and insert the basket in the bowl.
Cook the vegetables for 14 minutes/varoma/sp3 or until soft.
Empty the water out of the bowl and set aside the vegetables.
Place onion and garlic in bowl, chop 3sec/sp8 then scrape down the sides.
Add vegetables and chick peas, and mash coarsely 4sec/sp6. Scrape down the sides and repeat if needed.
Add Thai seasoning, Panko bread crumbs and sweet chilli sauce, and mix 4sec/sp4/reverse.
Roll mix into burger size balls , place on plate and chill in the fridge for 30 minutes.
Heat oil in a frying pan and when hot cook the burgers on each side for 2-3 minutes until golden.
Serve in rolls or on bread topped with your favourite burger fillings.
Dice vegetables and place in a saucepan of hot water, and cook until tender. Discard the water and set aside the vegetables.
Dice the onion and garlic and place in a large bowl. Add vegetables and chickpeas and coarsely mash with a potato masher.
Add Thai seasoning, pank bread crumbs and sweet chilli sauce and mix through well.
Roll mix into burger size ball, place on a plate and chill in the fridge for 30 minutes.
Heat oil in a frying pan and when hot, cook the burgers on each side for 2-3 minutes until golden.
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.