Spiced chickpea and lentil burgers

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If you’re anything like me, over Christmas you have seen cooked and eaten enough meat to last a lifetime, so by the time January hits you are ready for a change andthis is where these spiced chickpea and lentil burgers come in! These bad boys prove that you don’t need a beef burger to satisfy you. They are also suitable for vegetarians and vegans so there is no excuse not to whip up a batch! These are gently spiced with a nod to Middle Eastern flavours but make them as mild or as spicy as you like. I served these with skin on potato wedges and an array of burger toppings such as salad (for the health conscious), harissa mayonnaise (for the spice lovers) and tzatsiki ( to cool and refresh).

This recipe does not use egg to bind the chickpeas and lentils however if you find the mixture needs a bit of help to come together then sprinkle a little flour into it. Work the mixture with your hands and it will bind perfectly well. An egg would make the already moist mixture too wet and sticky so don’t be tempted to add one!

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Ingredients- makes 4 patties
400g tin of chickpeas in water
400g tin of lentils in water
1/2 tbsp. each of ground cumin, ground coriander and chilli powder
Handful of fresh coriander
Salt and pepper
Squeeze of lemon juice
Vegetable oil
Plain flour

1. Kick off by draining the tins of chickpeas and lentils and giving them a quick rinse. Place in a food processor along with all the other ingredients apart from the oil and flour. Blitz so the chickpeas and lentils are coarse and have retained some texture.

2. Lightly dust a chopping board or work surface with some plain flour. Divide the blitzed chickpea mixture into four and form patties. Place on a tray, cover them with cling film and chill in the fridge for half an hour to firm up.

3. Take a non- stick frying pan and heat a good glug of vegetable oil over a medium to high heat. When the oil is warmed, place the patties in the pan and fry for around 10 minutes before flipping over carefully and frying for a further 10 minutes. Fry until golden and crisp. Serve in lightly toasted burger or brioche buns with all the trimmings.

Spiced chickpea and lentil burgers- all the flavour and not an ounce of meat in sight!

 

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