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Anjum Anand’s Chick pea burgers with purple coleslaw
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These burgers are spicy and deeply satisfying. The coleslaw really adds vivacity with its texture, freshness and tanginess.
Makes: 4 large burgers, or 6 medium burgers
For the burgers
2 tbsp vegetable oil
1½ tsp cumin seeds
1 small onion, finely chopped
2 rounded tsp peeled, finely chopped root ginger
4 cloves garlic, peeled and finely chopped
2 tsp ground coriander
1½ tsp ground cumin
1½ tsp garam masala
½ tsp chilli powder
2 x 400g cans chick peas, drained and rinsed
2 slices of wholemeal bread, crumbed
For the purple coleslaw
50g shredded red cabbage
20g finely sliced red onion
30g finely sliced carrots
28g pack coriander leaves
30g Greek yoghurt
2 tsp lemon juice
Freshly ground black pepper
4 large, or 6 small, burger buns (I like those with sesame seeds on top)
A few crispy lettuce leaves
1 large vine tomato, sliced
1. For the burgers, heat the oil in a non-stick saucepan. Add the cumin seeds and cook for 10–20 seconds, or until they have darkened a little. Add the onion and cook until golden and the edges are beginning to brown. Add the ginger and garlic and cook gently for a minute or until the garlic no longer smells raw. Add the spices and a splash of water, then cook until the water has evaporated.
2. Add the chickpeas and cook for 3-4 minutes. Pour just over ¾ of the contents of the pan into a blender with the breadcrumbs, and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the blended mixture back into the pan and mix well.
3. Mix together all the ingredients for the coleslaw.
4. Make four to six burgers out of the chickpea mixture, making sure the edges are smooth. Carefully place on the barbecue or griddle pan for 3 minutes each side, turning once, until both sides are lightly browned and the burger is hot throughout.
5. Meanwhile, lightly toast the buns. Assemble the burgers as you prefer, and enjoy!
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