Vegan kofte burgers
These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side.
Each serving provides 450 kcal, 20g protein, 48g carbohydrates (of which 2.5g sugars), 16.5g fat (of which 2.5g saturates), 13g fibre and 2.2g salt.
Ingredients
For the tahini sauce
- 150²µ/5½´Ç³ú non-dairy yoghurt, such as unsweetened almond or soy
- 1 tbsp tahini
- 1 garlic clove, finely grated
- 1 tsp fresh lemon juice
For the kofte burgers
- 100²µ/3½´Ç³ú sweet potato, peeled and coarsely grated
- 400g tin chickpeas, drained and rinsed
- 2 tbsp tahini
- 25g/1oz jumbo porridge oats
- 25g/1oz fresh coriander leaves and stalks, roughly chopped
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp flaked sea salt, plus extra to season
- freshly ground black pepper, to taste
To cook and serve
- 2 tbsp extra virgin olive oil
- 4 wholemeal pitta breads, warmed
- salad
Method
To make the tahini sauce, mix the ingredients together in a small bowl. Cover and set aside to allow the flavours to mingle.
To make the kofte burgers, put all the ingredients in a food processor. Blend on the pulse setting until the mixture comes together to make a thick, but not totally smooth, paste.
Divide the burger mixture into four even pieces and roll into balls. Flatten into burger shapes.
Brush a large non-stick frying pan with a little oil and fry the burgers over a medium heat for 5–6 minutes on each side, or until nicely browned and hot through.
Serve the burgers in warmed pitta bread with salad and the tahini sauce.
