Chickpea and roasted red pepper burgers recipe
Ingredients
- 100g (3½oz) pine nuts
- 1 tsp of olive oil
- 1 bunch spring onions, sliced
- 3 garlic cloves, crushed
- 150g (5oz) roasted red peppers
- 400g tin chickpeas, drained and rinsed
- 1 x 30g pack basil leaves
- 100g (3½oz) vegetarian hard cheese (or Parmesan)
- 25g fresh wholemeal breadcrumbs
- 1 tbsp olive oil
To serve
- 6 buns, lightly toasted
- handful baby spinach leaves
- seasoned yogurt
Each serving contains
- Energy
- 2020kJ 487.0kcal
- Fat
- 26g
- Saturates
- 6g
- Salt
- 1.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 40.1gProtein 20.2gFibre 8.5g
Method
- Lightly dry-fry the pine nuts and set aside. Turn up the heat and add 1 tsp of olive oil to the pan and cook the spring onions and garlic for 5 minutes, until softened. Leave to cool, slightly.
- In a food processor, whizz the roasted red peppers, chickpeas, the spring onion mixture, basil leaves, cheese and a little seasoning until combined. Transfer the mixture to a bowl and stir in the toasted pine nuts and breadcrumbs. Divide the mixture into 6 patties.
- Heat 1 tbsp olive oil in a frying pan and cook each patty for 3-4 minutes each side, until golden. Serve in lightly toasted buns with the baby spinach leaves and a dollop of seasoned yogurt.