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Prep Time: 10 mins
Servings: 4
Cooking Time: 10 mins
Ingredients
- 400.00g - tinned chickpeas, rinsed and drained
- 1.00 - baby marrow, grated
- 1.00 - red chilli, seeded and finely chopped
- 1.00cloves - garlic clove, crushed
- 1.00 - egg, beaten
- 60.00ml - Parmesan or pecorino cheese, grated
- 2.00slices - white bread
- 40.00ml - flour
- 4.00ml - salt and freshly ground black pepper, to taste
- 100.00ml - olive oil for frying
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To serve: - 100.00ml - olive oil
- 1.00handful - lettuce, shredded
- 8.00 - grilled aubergine strips
- 40.00ml - hummus
- 12.00 - grilled sweet pepper strips
- 0.00 - pita bread (four pieces)
Method
Skip the take-aways and make these babies at home.
Place the chickpeas, grated
marrow, chilli, garlic, egg, cheese
and bread in a food processor
and pulse until just mixed.
Add the flour and salt and black pepper and divide the mixture into four.
Shape each quarter into a burger patty and place these in the fridge for at least half an hour before frying.
Heat the oil in a frying pan and fry the patties for 3-5 minutes on each side, or until golden brown.
To serve:
Cut open the pita bread and drizzle olive oil over the open halves.
Place shredded lettuce on one half, followed by aubergine strips, tomato slices and a burger patty.
Spoon hummus on top and finish off with the sweet pepper strips. Close the burger with the other half of the pita bread and serve.
Add the flour and salt and black pepper and divide the mixture into four.
Shape each quarter into a burger patty and place these in the fridge for at least half an hour before frying.
Heat the oil in a frying pan and fry the patties for 3-5 minutes on each side, or until golden brown.
To serve:
Cut open the pita bread and drizzle olive oil over the open halves.
Place shredded lettuce on one half, followed by aubergine strips, tomato slices and a burger patty.
Spoon hummus on top and finish off with the sweet pepper strips. Close the burger with the other half of the pita bread and serve.
