Curried chickpeas and spinach Burgers
Some days you are not yourself..some thoughts ,cranky kids, disputes with hubby , some physical ailments , ‘n’ number of things just drive you crazy. One thing you can’t ignore is the hungry tummy.
One such busy morning, I boiled whole lot of chickpeas, totally forgetting that I soaked them night before with a plan of making falafels. I soaked a bigger batch because I wanted to make it a dinner for a friend’s family who were having some building work at their house. The chickpeas were boiled to perfection within few minutes as the Instant pot did an awesome job.:) Hardly I got any time to recollect my memory about falafel and the boiled chickpeas were ready. I don’t like to use boiled chickpeas for falafel as they lose the crunchiness. I had to come up with some idea to use that big batch of boiled chickpeas. Made some curry for lunch and still there was soo much left. The curly leaf lettuce sitting in refrigerator gave me a hint of making burger patties.and I proceeded.
How easy is it?
Curried chickpeas might make you think the recipe is very complicated and involves currying the chickpeas first..you will be surprised to check it is as easy as whizzing up a salad in processor and later shaping the patties which don’t give any resistance because of the addition of oats to it. Shallow fry/ roast or simply freeze them for later use.
Can I freeze patties ?
Of course ! Why not? I many a time make bigger batch of vegetable patties and freeze them in individual packs and they make such an easy healthy packed lunch in minutes.Hppy mummy ,happy tummy and happy baby (I mean kids).
coming back to the recipe..what is actually a curry flavour?
Curry flavour does not necessarily come from curry powder..in fact there is no formula as such called curry powder.All curries are unique and have their own set of ingredients to flavour them.
But there are few spices which are essential in any curry which I’ve used to make them quick curried flavour for chickpeas.e.g. turmeric, chilli, cumin etc.
Little about these burgers:
I’ve used chickpeas, spinach, powdered oats along with some basic spices. There are loads of vegetable added while assembling the burger and the buns used are wholewheat ones. So overall there are hardly any processed food , preservatives or refined flour or sugars used in this recipe. I’ve tried to make it as healthy and tasty as possible and it stands true to words.
The sauces like tomato ketchup, mayonnaise , sriracha are completely optional. I like to use combination of peri-peri seasoning whisked together with hung curd as a sauce but if serving later then the sauce may become runny.You can choose your own alternative.
How to make curried chickpeas and spinach patties:
- Start by chopping fresh spinach in food processor. And later add chickpeas to it .
Steps to make:
2. Followed by chickpeas, add in rest of the ingredients like oats, salt, pepper, chilli powder, cumin etc.
3. Make the crumbs to coat patties.. I like to use wholewheat bread slices, blended coarsely along with mint, chilli flakes etc.
4. Shape the patties, dip them in plain flour slurry and coat them with the fresh bread crumbs.
5.Later shallow fry/ roast the patties and assemble the burgers with your choice of salads ,sauces , cheese and buns.
: Recipe Card :
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
burger patties
|
- 2 cups boiled chickpeas or 2 cans of chickpeas
- 1 cup fresh spinach
- 1/2 cup oats--powdered
- 1 1/2 tsp Salt to taste (I didn't add any salt while boiling chickpeas.)
- 1 tsp cumin powder
- 2 tsp Red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp oregano
- 1/4 tsp black pepper powder
- 1/2 tsp garlic powder
- 2 tbsp wholewheat flour (or Plain flour)
- pinch of salt
- 1/2 cup or more water
- 4 slices of wholewheat bread
- 1/4 cup fresh mint leaves
- 1/2 tsp red chilli flakes
- 1/8 tsp salt
- 5 cheese slices (I've used Mexican chilli slices)
- 10 round or curly lettuce leaves
- 1 medium red onion sliced
- 1 medium tomato sliced
- 5-6 wholemeal buns
- to taste chilli sauce/ sriracha sauce/Mayonnaise
- to serve half a cucumber sliced, 1/4 cup shredded red cabbage
- as needed oil/ butter--for frying patties.
Ingredients
For slurry:
For coating:
for Burgers:
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|
- With help of food processor, whizz spinach leaves to chop them coarsely.
- Later add chickpeas followed by oats powder, salt, cumin, chilli, turmeric, oregano and garlic powder. Pulse it few times to make little pasty, little coarse mixture .There should be some chunks of cooked chickpeas .With a spatula mix it all well to make sure all ingredients are combined well.
- Form burger patties in flat thick discs shape.
- Make the slurry with ingredients listed under 'slurry'. Whizz the ingredients listed under 'for coating' to make fresh breadcrumbs to coat patties.
- Dip patties in slurry for a second or two and later coat with the breadcrumbs. Follow the same procedure till all patties are done.
- Heat few drops of oil in pan and fry the patties from both sides till light golden. It takes 2 minutes from each side as most of the ingredients are already cooked.
- In a sliced bun, place the cooked patties (1 or 2) on the bed off lettuce, tomato, cucumber slices, top it up with a cheese slice some sauce of choice and last the onion slices. Finish off with remaining half of the bun. serve with potato wedges, chips, crisps or vegetables juliennes and a hot or cold drink!
- The patties can be frozen for later use. I like to wrap them in greaseproof paper and later store in a glass box to freezer. It becomes easy to take single patty out when stored this way.Just defrost and cook on griddle.
- I've used soaked and boiled chickpeas but the canned ones should work the same just take care of salt.
- The recipe can be vegan if only the cheese and mayonnaise is skipped.
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