Chickpea Burgers with Kale & Beetroot Slaw
Whip up healthy chickpea burgers with fresh beetroot slaw in under an hour. Perfect for a quick, tasty Kiwi dinner.
Recipe Tip Try making small slider size patties and serving with pre-dinner drinks.
Ingredients
- 420 grams canned chickpeas, drained
- 1/4 onion, chopped
- 1 clove garlic
- 2 cups frozen mixed vegetables
- 1 teaspoons ground cumin
- 1/4 cup chopped parsley
- 1 lemon, zest
- 1/2 cup breadcrumbs
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons flour
- 2 tablespoons oil
- 4 ciabatta buns
- 1 cup kale, shredded
- 1/2 cup carrot, grated
- 1/2 cup beetroot, grated
- 1/2 cup natural unsweetened yoghurt
- 1 tablespoons lemon juice
- 500 grams frozen fries, roasted until crunchy
- 1 teaspoons ground coriander
- 1 egg
- 420 grams canned chickpeas, drained
- 1/4 onion, chopped
- 1 clove garlic
- 2 cups frozen mixed vegetables
- 1 teaspoons ground cumin
- 1/4 cup chopped parsley
- 1 lemon, zest
- 1/2 cup breadcrumbs
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons flour
- 2 tablespoons oil
- 4 ciabatta buns
- 1 cup kale, shredded
- 1/2 cup carrot, grated
- 1/2 cup beetroot, grated
- 1/2 cup natural unsweetened yoghurt
- 1 tablespoons lemon juice
- 500 grams frozen fries, roasted until crunchy
- 1 teaspoons ground coriander
- 1 egg
- Step 1 of 6Into a kitchen processor place chickpeas, onion, garlic, mixed vegetables, cumin, coriander, parsley, lemon zest, egg, breadcrumbs, salt and pepper. Blitz until well combined and holds together. Remove from the processor and shape into four even sized patties.
- Step 2 of 6To make the slaw: combine kale, carrot and beetroot in a bowl and mix well. Combine yoghurt and lemon juice and stir through the slaw.
- Step 3 of 6Preheat oven to 170°C.
- Step 4 of 6Heat oil in a frying pan over medium heat. Dust patties with flour and brown on each side. Place into the oven for 10 minutes.
- Step 5 of 6Warm the ciabatta buns in the oven for five minutes.
- Step 6 of 6Serve the patties in a toasted bun topped with the slaw and a side of roasted fries.
Method
- Step 1 of 6Into a kitchen processor place chickpeas, onion, garlic, mixed vegetables, cumin, coriander, parsley, lemon zest, egg, breadcrumbs, salt and pepper. Blitz until well combined and holds together. Remove from the processor and shape into four even sized patties.
- Step 2 of 6To make the slaw: combine kale, carrot and beetroot in a bowl and mix well. Combine yoghurt and lemon juice and stir through the slaw.
- Step 3 of 6Preheat oven to 170°C.
- Step 4 of 6Heat oil in a frying pan over medium heat. Dust patties with flour and brown on each side. Place into the oven for 10 minutes.
- Step 5 of 6Warm the ciabatta buns in the oven for five minutes.
- Step 6 of 6Serve the patties in a toasted bun topped with the slaw and a side of roasted fries.
Method
- Step 1 of 6Into a kitchen processor place chickpeas, onion, garlic, mixed vegetables, cumin, coriander, parsley, lemon zest, egg, breadcrumbs, salt and pepper. Blitz until well combined and holds together. Remove from the processor and shape into four even sized patties.
- Step 2 of 6To make the slaw: combine kale, carrot and beetroot in a bowl and mix well. Combine yoghurt and lemon juice and stir through the slaw.
- Step 3 of 6Preheat oven to 170°C.
- Step 4 of 6Heat oil in a frying pan over medium heat. Dust patties with flour and brown on each side. Place into the oven for 10 minutes.
- Step 5 of 6Warm the ciabatta buns in the oven for five minutes.
- Step 6 of 6Serve the patties in a toasted bun topped with the slaw and a side of roasted fries.