Asian Veggie Burgers

Ingredients

• 1 tin chickpeas, drained
• 1 egg, beaten
• 1 cup breadcrumbs
• 1 medium carrot, grated
• 1/4 cup chopped coriander
• 1/4 cup chopped mint
• 2 tbsp ABC kecap manis
• 2 tbsp Sesame Oil
• Burger buns
• Salad for burger - I used baby spinach and rocket with cucumber and red onion
• 1 cup yoghurt
• 1/2 cup cucumber

Method

1. Place drained chickpeas in a blender along with breadcrumbs, egg, coriander, mint and 1 tbsp of sesame oil. Blend until combined.
2. Seperate and shape into four equally-sized patties, and place into fridge for ten minutes to chill.
3. While patties are chilling, dice cucumbers into small pieces and combine with yoghurt and 1 tbsp of sesame oil.
4. Remove patties from fridge and fry until cooked through, approximately ten minutes.
5. Open burger buns, apply a generous layer of cucumber yoghurt, and then add burger pattie and salad.
6. Enjoy!

Product used in recipe

• ABC - Sweet Soy Sauce