Vegie burgers two ways
Create these nutritious chickpea-based vegie burger with a beetroot and a broccoli patty version. Mix and match or have one of each.
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Ingredients
- 400 grams can chickpeas, drained, rinsed
- 1 small onion (80g), chopped coarsely
- ½ cup (60g) almond meal
- 1 egg
- 2 teaspoons harissa paste
- 1 teaspoon ground cumin
- ½ teaspoon baking powder
- 1 medium beetroot (175g), peeled, grated
- ½ small head broccoli (125g), chopped coarsely
- 30 grams baby spinach leaves
- olive oil spray, for cooking
- 4 hamburger buns (360g)
- 250 grams coleslaw salad mix
- Rocket aïoli
- 1 cup (300g) aïoli
- 120 grams baby rocket
- 1 tablespoon toasted sunflower seed kernels
- 1 tablespoon lemon juice
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