Vegetable Burger

 How to prepare Vegetable Burger ?

 

 

 

 

 

Ingredients:

  • 1 x 400 g tin of chickpeas
  • 1 x 340 g tin of sweetcorn
  • ½ a bunch of fresh coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1 lemon
  • 3 heaped tablespoons plain flour , plus extra for dusting
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal burger buns

Procedure:

  • Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
  • Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  • On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  • Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
  • Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  • Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops.
  • Delicious served with a fresh green salad.
  • Serve it to Perumal and enjoy His prasadam.

Note:- This recipe is taken from jamie oliver website. The above recipe requires tin chickpeas in place we can also use dry chickpea  soaked for 4- 6 hours. and defrosted sweet corn too.