Indian-Style Chickpea & Pistachio Burger

Name: Indian-Style Chickpea & Pistachio Burger with Turmeric Wedges and Rocket
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Zanzibar Style Curry Powder; 2 Potatoes; 24 Plain Flour; 40 Mango Chutney; 1 Medium Tomato; 2 Burger Buns; 1 Chickpeas; ½ Lemon**; 20 Wild Rocket**; ½ Nigella Seeds; 1 Ground Turmeric; 1 Carrot**; 25 Pistachios; 2 Mayonnaise; 1 Coriander**

with Turmeric Wedges and Rocket

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Because of their texture, chickpeas make a great substitute for ground beef and work brilliantly alongside punchier flavours like our Zanzibar curry powder. Combined with chopped coriander, pistachios, grated carrot, and mango chutney, shaped into burger patties and fried until golden, they’re the perfect thing to make for a midweek veggie treat.

Tags:

Spicy

Allergens:

Tree nuts

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 30 minutes

DifficultyMedium

Ingredients

serving amount

Zanzibar Style Curry Powder

Potatoes

Plain Flour

Mango Chutney

Medium Tomato

Burger Buns

Chickpeas

Lemon**

Wild Rocket**

Nigella Seeds

Ground Turmeric

Carrot**

Pistachios

Mayonnaise

Coriander**

Nutritional information

Energy (kcal)870 kcal

Energy (kJ)3640 kJ

Fat33 g

of which saturates4 g

Carbohydrate120 g

of which sugars24 g

Protein24 g

Salt1.6 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Sieve

•Grater

•Fork

•Plate

•Spatula

•Grill Pan

•Serrated Knife

Instructions

Preheat the oven to 200°C. Chop the potatoes into 2cm wide wedges and pop on a tray. Drizzle with oil and season with salt, pepper, turmeric and nigella seeds. Use your hands to rub the flavourings all over the wedges. Arrange in an even layer and roast in the middle of your oven until crisp and golden, 25-30 mins. Turn halfway through cooking.

Meanwhile, remove the pistachios from their shells and finely chop. Roughly chop the coriander (stalks and all). Trim and coarsely grate the carrot (no need to peel). Drain and rinse the chickpeas in a sieve. Zest the Lemon.

Pop the chickpeas into a large bowl. Break them up with the back of a fork then add the carrot, lemon zest, coriander, the flour, Zanzibar spice mix and mango chutney. Season with salt and pepper. Squish together with your hands until mushy and the mixture sticks together. Keep to one side.

Heat a splash of oil in a large frying pan over medium-high heat. Fry the chickpea burgers in the hot oil until golden on both sides. This should take around 3-4 mins on each side.

Meanwhile, halve the buns and warm for 2 mins in the oven. Slice the tomatoes. Pop the rocket in a bowl. Halve the lemon and add a squeeze of lemon juice to the rocket along with a splash of olive oil and a pinch of salt and pepper. Toss together.

Spread a little mayo over each bun half. Pop a chickpea burger on the bottom bun, then place some tomato slices on top. Top with a handful of rocket and sit the other half of the bun on top. Share the wedges between your plates and place the burger alongside. Serve with any remaining rocket and tomato on the side. Tuck in!