Fearne Cotton: Spicy Moroccan Veggie Burgers Recipe

Fearne Cotton: Spicy Moroccan Veggie Burgers Recipe

  1. List Of Ingredients
  2. 1 courgette, coarsely grated
  3. 400g tin chickpeas, drained and rinsed
  4. 2 tbsp olive oil
  5. 8 unsulphured dried apricots
  6. 2 cloves garlic, crushed
  7. ½ red pepper, deseeded and finely chopped
  8. 1 tbsp tomato purée
  9. 2 tsp ground cumin
  10. 1½ tsp ground coriander
  11. ½ tsp ground cinnamon
  12. Grated zest of 1 unwaxed lemon
  13. 100g cold cooked quinoa
  14. 2 tsp coconut oil
  15. Wholemeal or spelt burger buns or pitta bread, to serve
  16. 2 large tomatoes, sliced, to serve
  17. Rocket or lamb’s lettuce, to serve
  18. Mayonnaise, to serve (optional)
  19. Sea salt and freshly ground black pepper


Spread the grated courgette out on a chopping board and sprinkle over half a teaspoon of salt. Leave to one side for 10 minutes to degorge.

Put the chickpeas, olive oil and dried apricots in the bowl of a food processor and blitz until almost smooth (some chunks of dried apricots is fine).

Place the courgette in a clean tea towel and squeeze out as much liquid as possible. Add the courgette to a bowl with the chickpea mixture, garlic, red pepper, tomato purée, cumin, coriander, cinnamon, lemon zest, cooked quinoa, half a teaspoon of salt and a good grinding of pepper. Thoroughly combine, taste for seasoning and adjust if necessary. Cover and refrigerate for 20 minutes.

Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6.

Divide the mixture into 5 portions of equal size and shape into burger patties. Add the coconut oil to a pan and set over a medium heat. Fry the burgers for 3 minutes on each side. Transfer to a baking tray and bake in the oven for 15 minutes.

Serve in pitta breads or burger buns with the tomatoes, lettuce and mayonnaise.

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