Swap the usual buns for lettuce wrappers and top with yoghurt dressing or wholegrain mustard to make these chickpea patties instantly more interesting, and much lighter than conventional burger patties. Other herbs such as basil, coriander or mint can be used instead of the parsley.
Makes: 6-8 medium-sized patties
2 cups canned chickpeas, drained and rinsed
1 cup cooked brown Basmati rice
1 shallot, finely chopped
1 garlic clove, minced
2 tbsp chopped fresh parsley, or your other chosen herb
Himalayan salt and freshly ground black pepper
1 large free-range organic egg
2 tbsp avocado oil, coconut oil or other oil with a high smoke point
For serving: Yoghurt garlic sauce or wholegrain mustard, sliced red onion, and sliced roasted red or yellow peppers
For wrapping: Crispy iceberg lettuce leaves
Pulse chickpeas and brown rice in a food processor until a thick paste forms. Transfer to a bowl and stir in the shallot, garlic, and parsley. Season with salt and pepper. In a separate bowl, whisk the egg and then stir into the mixture.
Form the mix into four 1/2-inch thick patties.
Heat your choice of oil in a large pan over medium-high heat. Add the patties and cook until golden brown, about 4 minutes per side.
To serve, spread with yoghurt garlic-sauce or wholegrain mustard, top with red onion and roasted peppers and wrap in lettuce leaves. Alternatively, you could have them plain. In this instance, they’d work nicely with a fresh salad.
Andy’s Sugar Safe® Tips
To serve, spread with yoghurt garlic sauce… alternatively, you could have them plain or serve with lettuce wraps.