Chickpea burgers with raita

Topped with a refreshingly tangy sauce, these low-fat vegetarian burgers are perfect for a casual summer dinner that won’t break the bank. 

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 250g (1 cup) low-fat natural yoghurt
• 1 small Lebanese cucumber, halved, seeded, finely chopped
• 1 tbs fresh lemon juice
• Olive oil spray
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 2 tsp curry powder
• 1 zucchini, ends trimmed, coarsely grated
• 400g can no-added-salt chickpeas, rinsed, drained
• 110g mixed-grain dried (packaged) breadcrumbs
• 1 egg, lightly whisked
• 1 tbs chopped fresh coriander
• Plain flour, to dust
• 2 wholegrain bread rolls, split, toasted (see note)
• Baby spinach leaves, to serve

 

Method

1. Combine the yoghurt, cucumber and lemon juice in a bowl. Cover the raita and place in the fridge to chill.
2. Heat a frying pan over medium-low heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic. Add the zucchini and cook for 2 minutes or until soft.
3. Process the chickpeas in a food processor until they resemble coarse breadcrumbs. Transfer to a bowl. Add the onion mixture, breadcrumbs, egg and coriander. Mix until well combined. Dust your hands with flour. Shape the mixture into 4 patties.
4. Heat a large frying pan over medium-high heat. Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
5. Divide bread among serving plates. Top with spinach, patties and raita.

 

Notes

Wholegrain bread rolls are only available when baked in store.