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.

Mango chicken pappadums

A fusion of fresh Indian flavours atop crispy mini pappadums is finger food heaven. 

Preparation Time

30 minutes

Cooking Time

15 minutes

Makes

14

Ingredients

• 2 single chicken breast fillets
• 2 tbs tandoori curry paste
• 1 tsp vegetable oil
• 14 plain mini pappadums
• 1 Honey Gold mango, peeled, cut into 1cm pieces
• 1 small Lebanese cucumber, cut into 1cm pieces
• 2 tbs finely chopped red onion
• 1 tbs chopped fresh coriander
• 3 tsp fresh lime juice
• 130g (1/2 cup) natural yoghurt
• 1 tbs chopped fresh mint
• 1 garlic clove, crushed
• Fresh coriander sprigs, to serve

 

Method

1. Place the chicken and curry paste in a glass or ceramic bowl and turn to coat.
2. Heat oil in a non-stick frying pan over medium heat. Cook chicken for 7 minutes each side. Set aside to cool. Shred.
3. Meanwhile, cook the pappadums following packet directions.
4. Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper.
5. Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper.
6. Place pappadums on a serving platter. Top with chicken, mango mixture, yoghurt mixture and coriander sprigs to serve.

Crab, chilli & mint witlof leaves

This seafood-style canape, spiced up with chilli and sprinkled with mint, fits easily into one hand leaving the other free for a cocktail. 

Preparation Time

10 minutes

Makes

20

Ingredients

• 1 x 227g ctn Phillips Crab Meat Special, drained
• 1 large fresh red chilli, deseeded, finely chopped
• 2 tbs finely shredded fresh mint leaves
• 2 tsp finely grated lime rind
• 2 tbs fresh lime juice
• 2 witlof, leaves separated

 

Method

1. Combine the crab meat, chilli, mint, lime rind and lime juice in a medium bowl. Season with pepper.
2. Spoon the crab mixture among the witlof leaves. Serve with the Lychee & Mint Fizz (see related recipe).

 

Notes

Prepare this recipe to the end of step 1 up to 3 hours ahead. Cover with plastic wrap and store in the fridge. Continue from step 2 just before serving.