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KORMA ZUCCHINI AND CHICKPEA BURGERS

Serves 4

  • 1 onion, finely chopped
  • 25g/1oz butter
  • 1 garlic clove, crushed
  • 2 medium-sized zucchini, finely diced or grated
  • 225g/8oz carrots, coarsely grated
  • 397g/14oz can chickpeas, drained and rinsed
  • 75g.3oz fresh breadcrumbs
  • 2 teaspoons mild or korma curry paste (you can use any flavour, these are just suggestions)
  • 2 tablespoons crunchy peanut butter (or I have used Tahini paste which was successful)
  • 1 medium egg yolk
  • 3 tablespoons chopped fresh parsley
  • Sea salt and freshly ground black pepper

TO SERVE

  • 4 wholemeal or ciabatta bread rolls, halved
  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped fresh coriander
  • a few crisp green salad leaves
  • 2 tomatoes, thinly sliced

Fry the onion in the butter for 5 minutes until soft and lightly browned. Add the garlic, zucchini and carrots and fry for 5 minutes over a high heat until soft.  Leave to cool.

Blend the chickpeas in a food processor until smooth. Scrape them into a bowl and mix in the cooked vegetables and the remaining ingredients.

Shape the mixture into 4 x 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Cover and chill for at least 2 hours or until required.  (You can make the discs small if you prefer).

Brush the outside of each burger with a little oil and barbecue over medium-hot coals for 6-7 minutes on each side.  If preferred you can cook them in a frying pan inside.

Lightly toast the bread rolls, cut-side down , on the barbecue for a couple of minutes. Mix the mayonnaise with the coriander and spread a little over the bottom half of each bun. Cover with the salad leaves, sit a burger on top and finish with a few slices of tomato and the rest of the mayonnaise.

This recipe is from Ainsley Harriott’s Barbecue Bible.

 

 


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