Vegetarian chickpea burgers

NZ Woman's Weekly 19/8/2007

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Serves 4

400g can chickpeas, rinsed and well drained 2 tbsp sweet chilli sauce 1 egg ½ cup fresh breadcrumbs4 spring onions, finely sliced ¼ cup chopped fresh coriander or parsley Plain flour, to

Ingredients

1 can	Chickpeas, 400g
2 tbsp	Sweet chilli sauce
1	Egg
½ cup	Breadcrumbs
4	Spring onions, finely sliced
¼ cup	Coriander, or parsley, chopped
½ cup	Plain flour
1 to fry	Olive oil, to cook
4	Burger buns, sliced in half
2	Tomatoes, large, sliced
¼	Telegraph cucumber, sliced
1 to taste	Salt & freshly ground pepper
1 to serve	Chutney, beetroom or any other

Directions

Place chickpeas, chilli sauce and egg in the bowl of a food processor and process to form a smooth paste.
Transfer mixture to a bowl and stir in breadcrumbs, spring onions and coriander or parsley. Season with salt and pepper to taste.
With floured hands, form mixture into 4 flat, even-sized patties.
Heat some oil in a non-stick frying pan and cook patties for 2 to 3 minutes on each side until golden brown and heated through.
Toast burger buns under a hot grill. Arrange a few spinach leaves on bun bases, place patties on top, then add a few slices of tomato and cucumber seasoned with salt and pepper.
Last, add some chutney and replace lids on the buns. Serve immediately.