PACKED WITH PROTEIN, RICH IN MINERALS, VITAMINS AND FIBRE, WITH A NUTTY TEXTURE AND LOVELY COLOUR FROM BEETROOT & TOMATO PUREE. SIMPLY DELICIOUS.
INGREDIENTS ------------------
[makes about 8 burgers, depending on size]
1 x 400 g chickpeas, soaked overnight and cooked to tender [or jarred]
1 shallot, chopped
2 tablespoons tomato puree
8 - 10 cashews or walnuts, chopped or crushed in mortar
1 teaspoon mustard
1 garlic clove
1 red chilli
3 tablespoons of oil (e.g. extra virgin olive oil, grapeseed or nut butter)
spices: paprika, oregano, cumin, turmeric, chimichurri mix [or use your favourite spices]
unrefined salt to taste
freshly ground black pepper
1 beetroot, raw & grated
fresh herbs [roughly chopped]: parsley, coriander, mint
5 tablespoons gluten free flour [e.g. arrowroot, chestnut or tapioca flour]
2 teaspoons milled linseed or flaxseed
1 teaspoon chia seeds
METHOD ------------------
Saute the onion until tender. Combine with chickpeas, tomato paste, garlic, nuts, spices, and other liquid ingredients and blitz in a food processor until almost smooth, it’s okay if there are still some visible chickpea pieces. It will leave you with some nice texture.
Add the grated beetroot, fresh herbs and process for another few seconds.
Transfer the mixture to a bowl and stir in the gluten-free flour and linseed (or flaxseed). The mixture will instantly thicken into a soft mix. Knead for 2 minutes.
Shape the mixture into patties depending on the size you want, cook the burgers in a skillet or grill. Alternatively, you can Air Fry the patties in Ninja Foodi for approx. 20 min. on 160°C. Turn the patties half way through the cooking time.
Serve the burgers in gluten free buns, topped with your choice of toppings, such as: slice of vegan cheese, tomato, vegan mayo, pickled cucumber, sugar-free ketchup, soy sauce glazed mushrooms, plus some salad leaves.
Serve with home-made rosemary fries.
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