Chickpea Beetroot Burger
with Fried Egg
- Cereals containing gluten
- Celery
- May contain traces of allergens
Ingredients
1 pot(s)
Chermoula Spice Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
2 unit(s)
Burger Buns
3 unit(s)
Eggs
½ carton(s)
Chickpeas
125 grams
Cooked Beetroot
25 grams
Panko Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Tomato Ketchup
1 unit(s)
Carrot
1 sachet(s)
Mayonnaise
450 grams
Potatoes
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Drain and rinse the chickpeas in a sieve. Pop the chickpeas into a large bowl, and mash with a fork or potato masher until it has a good smooth consistency. Remove the beetroot from the packaging and rinse under cold water. Grate the beetroot into the bowl with the chickpeas, add the egg (2P: 1, 3P: 1, 4P: 2), chemoula spice, panko breadcrumbs and season. Mix well, using your hand form the mixture into burger shaped patties, 1 per person.
In a small bowl mix the ketchup and mayonnaise.. Season with salt and pepper. Set aside for later. Grate the carrot (no need to peel!). Trim the root from the baby gem lettuce. Remove and save 1 whole leaf per person then halve lengthways. Thinly slice widthways. Pop the lettuce and carrot in a bowl and set aside.
Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the burgers and fry until browned on the outside and cooked through, 12-14 mins in total. Turn them every 3 mins and lower the heat if they are burning. Tip: Be careful whilst flipping the patties are fragile.
Towards the end of the burger cooking time, halve the burger buns and put them on the middle shelf of your oven to warm for 3-4 mins.
Heat a drizzle of oil in a medium frying pan over medium-high heat, once hot break the eggs and slip into pan, 1 at a time. Immediately reduce heat to low, cook slowly until whites are completely set and yolks are cooked to your liking, 3-5 mins.
Drizzle a little olive oil over the lettuce and carrot and season with salt and pepper. Toss to coat. Spread a generous layer of sauce on the base of the buger buns. Add the lettuce leaf, beetroot burger and top with the fried egg, finished with the burger bun lid. Serve with the wedges and salad. Enjoy!
