This recipe evolved after some experimenting in the kitchen. I love a good bean burger, but want the flavour to be robust as beans can be a little bland. For Renew Reset Recharge™, this meal counts as your carbohyrate and protein all in one, so no extra carbs allowed at this meal, but you can have a big bowl of salad. If you are not following Renew Reset Recharge™ feel free to add a bit more olive oil and enjoy with pita bread, a large salad and hummus or even sweet potato.
Ingredients Serves 3
1 x 400g tin chickpeas, drained
1 onion, finely diced
2 cloves garlic, crushed
1 tsp turmeric
1 tsp cumin
½ tsp coriander
½ tsp dried chilli flakes
½ tsp Himalayan salt
1 cup Kale, finely chopped
75g chickpea flour
150g Carrot, grated
150g courgette, grated
20 ml Olive oil (2 dstsp) for frying
Red Onion Pickle
1 red onion, cut into very fine slices
1 tbsp apple cider vinegar
1. Gently sauté the onions and Gallic in a tsp. olive oil with a tblsp. water until glassy. If not following Renew Reset Recharge™ you are welcome to use more oil.
1. Stir in the spices and the Kale and cook for 1-2 mins to allow the flavours to develop and the kale to wilt.
2. Add all the ingredients, except the grated courgette and carrot to the food processor and pulse until combined.
3. Stir through the carrot and courgette and pop into the fridge for half an hour to stiffen up a little, if you have the time. Otherwise it is not a disaster! It will just be softer to work with.
4. Roll the mixture into 9 balls and flatten slightly to form a burger shape.
5. These burgers can be baked or fried. For baking, pop onto baking paper or an oiled ceramic tray and bake in the oven for 20 mins at 180C. Baking will result in a slightly drier burger.
6. Alternatively, gently fry at a low temperature in a frying pan with the olive oil. Ensure the oil does not reach its smoke point. Turn after 3 mins on each side and cook until golden.
7. Serve with a large salad for Renew Reset Recharge™ or with some pita bread, Harissa hummus (see recipe), black rice or quinoa.
8. Simply mix the red onion with the vinegar for the pickle and watch it turn pink before your eyes!
Note 1 Portion = 3 Burgers