Friday, 22 June 2018

Rach Eats Lunch: Chickpea Burgers

Syn free low carb chickpea burgers recipe

Today has been a bit mixed up really - well, it is in routine. I should have got in the shower sooner, quite frankly, instead of waiting for the post. It didn't arrive until lunch, so thank god I called the shots and said, "Sod it, let's get in." It did mean I didn't get to do any ironing, but also I managed to hang a load of washing out on the clothes airer and pop it outside. In the latest Slightly Disappointing development of our Great April Heatwave, we started our day with a buttload of fog. Really. But it was also boiling hot at the same time and I was melting. Melting. How is that even possible?! I was even considering how sensible eating an ice lolly for breakfast would be... very, if I'm honest.

Today's recipe is really easy to make, however it needs a huge amount of flavour to really pull it off. Chickpeas are lovely but can be a bit bland, really. So you'll need flavour like you need a new pair of shoes. And trust me, you do. Sandals. To add said colour, I've added cheese, chilli, sweetcorn and onion. It will take ages to cook, so be prepared for that. But it is good. Syn free, too, (almost), if you're part of the World that Slims.

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Chickpea Burgers
You're going to need to add a LOT of flavour
  • 400g chickpeas, drained
  • 70g diced red onions
  • 70g sweetcorn
  • 1 piece toasted bread, blitzed to breadcrumbs
  • 1 teaspoon each lemon juice, chilli flakes, salt and pepper
  • 1 tablespoon each soy sauce and garlic
  • 1 tablespoon grated strong cheddar cheese
Start off by preheating the oven to 180℃, lining a baking tray, and draining the chickpeas. Use a strainer and rinse all the yuck off with cold water, jiggling the strainer as you do!Dice the red onions in a food processor, blitz the toast down to fine breadcrumbs, and then add the chickpeas and spices. Grind the chickpeas down, adding a further squirt of lemon juice, until it's not quite pureed, but just roughly blended. Take the swirly-whirly chopper thing out of the blender and stir in the sweetcorn and cheddar cheese.Using clean hands, make three patties out of the chickpea mixture and add them to the baking tray. If you're so inclined, you could also coat them in a tablespoon of flour and fry them first, but let's be honest... I have a fear of frying.Add the baking tray to the oven for 45 minutes, turning halfway through. The trick is for both sides (and around) to be completely bone dry, almost breadcrumby in texture, and piping hot in the middle. Once you've achieved this (and you might have to wait some time so be sure to eat some snacks while you do), remove it from the oven and serve with roasted tomatoes and chips.
Prep time: Cook time: Total time: Yield: Makes 3 medium sized burgers

I think this one needs all the flavour it can get, but it's still a good vegetarian alternative, perfect for summer days where you fancy something protein-y, but plant-based. Give it a shot. I reckon it might work.


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