Chickpea & Coriander Burgers

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From daily weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (291.9 g)
  • Calories 317
  • Total Fat - 11 g
  • Saturated Fat - 2 g
  • Cholesterol - 52.1 mg
  • Sodium - 378 mg
  • Total Carbohydrate - 48.8 g
  • Dietary Fiber - 7.2 g
  • Sugars - 12.2 g
  • Protein - 10.2 g
  • Calcium - 154.6 mg
  • Iron - 4.5 mg
  • Vitamin C - 48.1 mg
  • Thiamin - 0.5 mg

Step 1

In a food processor whiz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning and then scrape into a bowl and mix with 80 grams of the breadcrumbs and the diced onions.

Step 2

Form four burgers, press remaining breadcrumbs on to both side and chill for at least 10 minutes.

Step 3

Heat the oil in a frying pan until hot and fry the burgers for 4 minutes each side, keeping the heat on medium so they don't burn.

Step 4

To serve, slice each bun and fill with a slice of tomato per burger, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.

Tips & Variations


No special items needed.

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