Chickpea patties
| 1 Tbsp | Olive oil, plus extra for frying |
| 1 can | Chickpeas (Main) |
| 1 | Onion |
| ¼ tsp | Chilli powder |
| 1 | Red chilli, small, seeded and chopped |
| 1 Tbsp | Soy sauce |
| 1 cup | Breadcrumbs, fresh |
| 1 cup | Flour |
| 1 | Egg, beaten |
| 3 Tbsp | Fresh parsley, or use coriander |
Burger bun and filling
| 4 | Burger buns, split in half and warmed or toasted (Main) |
| 2 | Large ripe tomatoes, sliced |
| 1 cup | Watercress, or use rocket |
| 1 | Avocado, sliced |
| 1 to serve | Tomato chutney |
| ¼ cup | Sour cream, to serve |
Directions
- Grind chickpeas in a food processor to resemble fine bread crumbs.
- Heat frying pan, add oil and onion and cook gently for 5 minutes to soften.
- Combine burger ingredients and season with salt and pepper.
- Form mixture into 4 large patties adding a little more flour if mixture is too sloppy.
- Fry patties in a little oil in a non-stick frying pan over a moderate heat for 3-4 minutes on each side until golden brown. Drain on paper towels.
- Layer chickpea patties, tomato, avocado and watercress on bun bases.
- Top with chutney and a dollop of sour cream. Place lids on buns, skewer to secure and serve.