Sweetcorn and chickpea burgers with smoky tomato sauce recipe
These veggie burgers are totally delicious, and you won't even notice that they are meat-free. Spiced chickpea patties combined with the sweetness of corn all finished off with a smoky tomato sauce.
See method- Serves 6
- 15 mins to prepare and 15 mins to cook
- 314 calories / serving
Ingredients
For the patties
- 1 x 400g tinned chickpeas, drained
- 1 x 340g tin sweetcorn, drained
- 50g (2oz) fresh wholemeal breadcrumbs
- bunch spring onions, chopped
- 1/2 tsp cumin
- ½ tsp mild chilli powder
- 3 tbsp plain flour, plus extra for dusting
- 2 tbsp olive oil
- 6 burger buns, lightly toasted
- 70g bag wild rocket
For the sauce
- 1 x 400g tinned chopped tomatoes
- 2 garlic cloves, crushed
- ½ tsp smoked paprika
- pinch sugar
Each serving contains
- Energy
- 1330kJ 314.0kcal
- Fat
- 8g
- Saturates
- 1g
- Salt
- 1.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 52.3gProtein 11.2gFibre 5.8g
Method
- In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.
- Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.
- Heat the oil in a frying pan and cook the burgers, in batches, over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary).
- Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.
- To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.
- See more Vegetarian recipes
