So my carnivore friends often moan and groan at the thought of vege burgers, the truth is there is no reason to have a boring vege burger you have the freedom to be really adventurous with flavours. This recipe has a special centre and is served with tricolour fries. As vege burgers are normally made with beans and lentils eating them with potatoes may just be too filling and you will ruin your appetite for desert, I am a great supporter of the sweet tooth! The tricolour fries that I serve with this are made from sweet potato, beetroot, and parsnips. This way you have a plate full of healthy tasty goodness and you won't get that sluggish feeling after eating, also did I mention how pretty they look.
The recipe serves four
you will need;
200g cooked chickpeas
100g dried soy mince
250g garden peas
2tbsp olive oil
1tsp cumin powder
2tsp dried coriander
1tsp dried mint
2 tsp chopped fresh chervil
1tbsp Greek yogurt
salt and pepper
4 burger buns (homemade or shop bought)
- Reconstitute your dried mince according to packet instructions and set aside in a bowl, I sometimes do this with hot vegetable stock instead of water.
- Chop your onion very small and fry until soft. When soft add the cumin, coriander and chickpeas. Cook for 5 mins.
- Blitz the chickpea so they are a lumpy paste. Mix this in with the soy mince. Form into patties and set aside.
- Prepare your fries by peeling and chopping the vegetables. Rub them with a little oil and season with salt and pepper. Place the fries in to roast.
- Meanwhile cook the peas in a small saucepan and fry the burger patties.
- Once the peas are cooked drain them and crush with a fork or masher. Mix in the dried mint, chervil and yogurt.
- Warm the peas on a low heat so the yogurt does not separate. Carefully remove your burgers from the pan and split in half, like a sponge cake. Then, just like a sponge cake spread a layer of peas onto the burger base and top with the other half of the burger.
- Assemble in a bun with your salad and condiment of choice. Serve with the fries.