Chickpea burgers with raita
Chickpea burgers with raita
Ingredients
Raita
- 250g (1 cup) low-fat natural yoghurt
- 1 small Lebanese cucumber, halved, seeded, finely chopped
- 1 tbsp fresh lemon juice
Burgers
- Olive oil spray
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp curry powder
- 1 zucchini, ends trimmed, coarsely grated
- 400g can no-added-salt chickpeas, rinsed, drained
- 110g mixed-grain dried (packaged) breadcrumbs
- 1 egg, lightly whisked
- 1 tbsp chopped fresh coriander
- Plain flour, to dust
To Serve
- 2 wholegrain bread rolls, split, toasted
- Baby spinach leaves
Instructions
- 1
Combine the yoghurt, cucumber and lemon juice in a bowl. Cover the raita and place in the fridge to chill.
- 2
Heat a frying pan over medium-low heat. Spray with oil. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the curry powder and cook, stirring, for 1-2 minutes or until aromatic. Add the zucchini and cook for 2 minutes or until soft.
- 3
Process the chickpeas in a food processor until they resemble coarse breadcrumbs. Transfer to a bowl. Add the onion mixture, breadcrumbs, egg and coriander. Mix until well combined. Dust your hands with flour. Shape the mixture into 4 patties.
- 4
Heat a large frying pan over medium-high heat. Lightly spray with oil. Cook the patties for 3-4 minutes each side or until golden.
- 5
Divide bread among serving plates. Top with spi
