Satisfy your hunger with these easy-to-make veggie burgers.
PHOTO: Misha Jordaan
Serves 4-6
Preparation: 10 min
Cooking: 15 min
2 cans (400 g each) chickpeas
3 garlic cloves, chopped
handful of fresh parsley, chopped
250 ml (1 c) grated raw beetroot
5 ml (1 t) ground cumin
5 ml (1 t) ground coriander
2 ml (½ t) chilli powder
30 ml (2 T) flour
salt and pepper
30 ml (2 T) oil
375 ml (1½ c) plain yoghurt
handful of fresh mint, finely chopped
4 pitta breads
lettuce and cucumber to serve
1. Drain the chickpeas and pat dry with kitchen paper. Tip into a blender with the garlic, parsley, half the beetroot, the spices, flour, salt and pepper. Purée until smooth. Add the remaining beetroot and shape into 10 patties.
2. Heat the oil in a frying pan, add the patties and fry for 3 minutes on each side or until golden.
3. In a bowl mix the yoghurt and mint and season with salt and pepper.
4. In lightly greased frying pan toast the pittas for 2 minutes on each side or until puffed in the middle.
5. Slice open the pittas and fill with lettuce, cucumber and the beetroot patties. Spoon the yoghurt mixture over the patties.
- Hope Malau
