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