420g can chickpeas, rinsed and drained 1 Tbs olive oil 1 onion 1/4 tsp chilli powder 1 small red chilli, seeds discarded, flesh chopped 1 Tbs soy sauce 1 cup fresh bread crumbs 1 cup flour 1 egg, beaten 3 Tbs chopped parsley or coriander sea salt and freshly ground black pepper olive oil for frying patties
Burger bunand filling:
4 burger buns, split in half and warmed or toasted 2 large tomatoes, sliced 1 avocado, peeled and sliced 1 cup watercress or rocket leaves tomato chutney 1/4 cup sour cream
1. 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.
2. 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.
3. 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.
4. 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.
* Read more about what's happening in the world of food, wine, fashion and beauty in viva, part of your Herald print edition every Wednesday.
