Indian Style Chickpea and Pistachio Burger
with Turmeric Wedges
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.
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
1
Zanzibar Style Curry Powder
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
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
2
Mayonnaise
450
Potatoes
1
Coriander
Nutritional information
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 flavorings 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 and halve the lemon.
Pop the chickpeas into a large bowl. Break them up with the back of a fork then add the pistachios, 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 peppers. 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 and tuck in!
