Food & Home Entertaining – September 2019

CHICKPEA AND
CARROT BURGERS

Serves 4 EASY 1 hr

WHAT YOU NEED
BURGER PATTIES
2 x 400g tins chickpeas, drained
and rinsed
1 large carrot, grated
handful fresh coriander, chopped
handful fresh mint, chopped
½ onion, peeled and finely chopped
1 tsp ground turmeric
1 tsp cumin seeds
2 red chillies, seeded and
finely chopped
olive oil, to brush

GARNISH
4 hamburger buns, cut in half and
brushed with olive oil
tahini/vegan mayonnaise (optional)
1 – 2 large tomatoes, sliced
1 red onion, peeled and sliced

handful fresh rocket

vegan cheese (optional)

HOW TO DO IT

1 For the burger patties, line a baking

sheet with baking paper. Set aside

until needed.

2 Use a potato masher/stick blender

to mash/blitz the chickpeas until semi-

smooth. Add the carrot, coriander,

mint, onion, ground turmeric, cumin

seeds and chillies, and mix until well

combined. Divide the mixture into

4 portions, then shape each ¼ into

a tight ball before flattening it slightly

to create a burger patty. Arrange the

patties on the prepared baking sheet,

then place in the freezer to firm up,

about 30 minutes.

3 Light a charcoal fire and allow to

burn to coals. Place a large skillet over

the braai until warm to the touch.

4 Remove the burger patties from the

freezer, and lightly brush each with

olive oil.Placethepattiesonthewarm

skillet andbraaiuntilgoldenbrown,

5 – 10 minutesperside.

5 While thepattiesarecooking,toast

the hamburger-bunhalvesoverthe

hot coalsuntilslightlycharred.

6 To serve,spreadalayeroftahini/

vegan mayonnaiseoverthebaseof

each burgerbun.Topwithatomato

slice, a fewred-onionrings,aburger

patty, freshrocketandvegancheese,

if desired.Poptheburger-bun“lid”on

each burgerandenjoy!

SMOKYCOWPEA

“BAKEDBEANS”WITH

TOASTEDBAGUETTE

Serves 6EASY 2 hrs

WHAT YOUNEED

1 red onion,peeledandchopped

6 garlic cloves,peeledandcrushed

2 yellowpeppers,seededanddiced

2 carrots,grated

CHICKPEA AND CARROT BURGERS

1.5 OF

CONSCIOUS COOKING