Canned chickpeas, red lentils and Mexican Spice together with garlic, onion, tomato paste,
chopped coriander and parsley go together to make these very fine burgers or patties.
3 tbsp olive oil
1 onion, finely chopped
1 tbsp grated ginger
2 cloves garlic, crushed
1 heaped tbsp Spice Fusion Mexican Spice blend
1 x 440g can chickpeas , drained and rinsed thoroughly
250g (2 cups) red lentils
2 tbsp tomato paste
1 egg
3 tbsp chopped parsley
2 tbsp chopped coriander
150g Panko breadcrumbs
Flour for dusting
Heat 1 tbsp of the oil in a frying pan and sauté onion over medium heat until softened.
Add ginger, garlic and Mexican Spice blend and stir until fragrant, then leave to cool slightly.
Put the onion mixture into a food processor with half the chickpeas, half the lentils,
tomato paste and egg. Blend for 20 seconds or until smooth.
Transfer to a bowl, add remaining lentils and chickpeas, parsley, coriander and
breadcrumbs and mix well.
Shape into patties. If the mixture is too soft, refrigerate for 15 minutes.
Toss the patties in flour and shake off excess.
Heat remaining 2 tbsp oil in a frying pan and fry patties in batches for 3-4 minutes
on each side or until browned.
