1 carrot (medium size grated)
1 garlic clove
1 can of chickpeas
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
salt & pepper
1 large egg
2 tablespoons plain flour
oil (for frying)
I was having a burger party with venison burgers, and I realised that Kirsty is vego, so I found this online. It was when I realised that even if they’ll never compete with their meat brethren, veggie burgers aren’t crap. This is now a go-to recipe, along with the Beetroot Veggie Burgers
1. Peel the carrots, grate them coarsely and set them aside.
2. Peel and roughly chop the garlic.
3. Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
4. Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
If you don't want the patties to fall apart, you need to roughly chop while processing, also try making thinner patties.