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.
Hello Jen, keep me on the mailing list!
It was great to chat – I am going to buy your book, I finally got on line and it looks great. I shall get my newsletter launched in the next few weeks.
Good luck tomorrow I hope it all goes well.
Lots of love
Jen
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