Chickpea burgers (v)
with Festive Slaw and Roasted Potatoes
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.
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.
Ingredients
350
Salad Potatoes
24
Plain Flour
50
Redcurrant Jelly
12
Red Wine Vinegar
(Contains Sulphites)
30
Dried Cranberries
2
Burger Buns
1
Chickpeas
1
Apple
120
Coleslaw Mix
2
Spring Onion
½
Dijon Mustard
150
Low Fat Natural Yoghurt
(Contains Milk)
40
Pistachios
1
Mayonnaise
Nutritional information
Utensils
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!
