Chickpea burgers (v)

Name: Chickpea burgers (v) with Festive Slaw and Roasted Potatoes
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 350 Salad Potatoes; 24 Plain Flour; 50 Redcurrant Jelly; 12 Red Wine Vinegar; 30 Dried Cranberries; 2 Burger Buns; 1 Chickpeas; 1 Apple; 120 Coleslaw Mix; 2 Spring Onion; ½ Dijon Mustard; 150 Low Fat Natural Yoghurt; 40 Pistachios; 1 Mayonnaise

with Festive Slaw and Roasted Potatoes

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Packed with flavour, our vegetarian chickpea burgers are wholesome and seriously satisfying. Because of their texture, chickpeas are a great thing to use as the base for veggie patties and work brilliantly with the festive flavours in this recipe. Served with a crunchy apple and veg slaw, and roasted potatoes, they’re a great thing to make over the weekend or mid-week for a tasty vegetarian dinner.

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

350

Salad Potatoes

Plain Flour

Redcurrant Jelly

Red Wine Vinegar

(Contains: Sulphites)

Dried Cranberries

Burger Buns

Chickpeas

Apple

120

Coleslaw Mix

Spring Onion

Dijon Mustard

150

Low Fat Natural Yoghurt

(Contains: Milk)

Pistachios

Mayonnaise

Nutritional information

Energy (kcal)969 kcal

Energy (kJ)4054 kJ

Fat31 g

of which saturates5 g

Carbohydrate140 g

of which sugars48 g

Protein30 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Grill Pan

•Plate

Instructions

Preheat your oven to 200°C. Chop the new potatoes into 2cm chunks and pop on a large lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until golden and crispy, 30-35 mins. Turn halfway through cooking. Meanwhile, drain and rinse the chickpeas in a sieve. Shell and roughly chop the pistachios. Roughly chop half the cranberries.

Pop the chickpeas, chopped cranberries and half the pistachios into a mixing bowl. Add the flour, half the redcurrant jelly and a good pinch of salt and pepper. Use a fork or masher to mash everything together until the chickpeas are well crushed and you have a thick textured paste-like mixture. Using your hands, squish the mixture into one burger per person, about the same width as the bun. Pop the burgers on a plate and refrigerate.

Meanwhile, halve the apple, remove the core then slice thinly. Trim the spring onion and thinly slice. Pop the apple, spring onion, remaining pistachios and cranberries into another mixing bowl along with the coleslaw mix.

In a small bowl, mix together the yoghurt, red wine vinegar, mustard and half the mayonnaise. Season with a good pinch of salt and plenty of pepper then add to the bowl of slaw ingredients. Use your hands to combine everything well. Set aside.

Heat a drizzle of oil in a large frying pan on medium heat. When hot, carefully lay in the chickpea burgers and fry until golden brown, 3-4 mins on each side, turning occasionally. Meanwhile, halve the burger buns, place on another baking tray and warm through on the top shelf of your oven for a few minutes.

When you're ready to serve, spread a little of the remaining redcurrant jelly on the base of the burger bun and the rest of the mayonnaise on the lid. Lay the chickpea burger inside. Serve the burgers alongside plenty of festive slaw and roasted potatoes. Enjoy!