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
  1. MAKES 5 BURGERS

Method

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.