What's For Dinner Mum?

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.