A succulent spicy veggie burger full of rainbow colours.
Add 4 tbsp of oil to a large non-stick frying pan and cook onions over medium heat for 5 minutes until soft. Then add garlic and cook for 1 minute.
Add sweet potato, courgettes, spices and seasoning. Stir and cook vegetables for 5 minutes until soft and remove from heat.
Place chickpeas in a food processor and blend until smooth. Add vegetables and pulse until combined.
Place mixture in a large bowl, add breadcrumbs and fold through. Form 4 patties by hand using fingers to shape, around an inch in thickness. Refrigerate to firm them up for 15 minutes.
Wipe the frying pan clean with a kitchen towel and add 2 tbsp of oil to cook patties on medium-high heat. Cook patties for 4 minutes on each side until golden.
Assemble buns/bagels by cutting them in half and spreading sauce. Arrange lettuce and spinach on buns and place patty on top. Top with tomatoes and more lettuce, and drizzle sauce on top. Serve with halloumi fries or chips.
Ingredients
Directions
Add 4 tbsp of oil to a large non-stick frying pan and cook onions over medium heat for 5 minutes until soft. Then add garlic and cook for 1 minute.
Add sweet potato, courgettes, spices and seasoning. Stir and cook vegetables for 5 minutes until soft and remove from heat.
Place chickpeas in a food processor and blend until smooth. Add vegetables and pulse until combined.
Place mixture in a large bowl, add breadcrumbs and fold through. Form 4 patties by hand using fingers to shape, around an inch in thickness. Refrigerate to firm them up for 15 minutes.
Wipe the frying pan clean with a kitchen towel and add 2 tbsp of oil to cook patties on medium-high heat. Cook patties for 4 minutes on each side until golden.
Assemble buns/bagels by cutting them in half and spreading sauce. Arrange lettuce and spinach on buns and place patty on top. Top with tomatoes and more lettuce, and drizzle sauce on top. Serve with halloumi fries or chips.