Cheesy Veggie Chickpea Burgers - easy to prepare and taste amazing!! Coated in breadcrumbs and lightly fried until crisp. Meat free and easy to make ahead!
Steam or boil the sugarsnap peas and broccoli for 2 minutes, to soften slightly (they should cook quickly if they're chopped finely). Alternatively, cover with 1 tsp of water and microwave for one minute. Drain and put to one side.
10 sugar snap peas/snow peas, 75 g (2.6 oz) broccoli
Place the chickpeas in a food processor and pulse a few times until you have a lumpy paste (I like it with a bit of texture). Transfer to a bowl and mix in the sugarsnap peas, broccoli, cajun spice, garlic salt, salt, pepper and cheddar. Stir with a spoon.
400 g (14 oz) tin chickpeas, 1 tsp cajun spice, ½ tsp garlic salt, pinch of salt, pinch of pepper, 150 g (1 ⅓ cups) grated mature cheddar cheese
Place flour, beaten egg, and panko in three separate shallow bowls. Stir the paprika into the bowl with the panko.
60 g (½ cup) plain (all-purpose) flour, 2 eggs, 100 g (2 cups) Panko or homemade breadcrumbs, 1 tsp paprika
Split the chickpea mixture into four portions and shape into four patties. Coat each pattie first in the flour, then the egg (make sure it's fully covered), then in the breadcrumbs.
Heat the oil in a large frying pan or skillet over a medium-high heat and fry the burgers for 3-4 minutes each side) until golden and crispy.
120 ml (½ cup) vegetable oil
Assemble the burgers by placing salad leaves and red onion the base, followed by the burger, then topped with the sliced avocado, sliced tomato, soured cream and chilli sauce. Add the top half of the bun and serve.
4 brioche buns, large handful of salad leaves, ¼ of a red onion, 1 avocado, 6 cherry/grape tomatoes, 4 tbsp soured cream, 4 tsp sweet chilli sauce
Notes
You can make and coat the burgers in advance, then cover and chill them for up to a day. Cook from chilled, but lower the heat to medium and cook for 1-2 minutes longer (so they're hot right through to the middle)..Nutritional Information is per serving. *Note* I've calculated for 90ml (⅓ cup) of vegetable oil, not the stated amount of 120ml (½ cup) as some oil will be left in the pan after frying.