3 cups cooked / 2 400g cans chickpeas
1 medium red onion
1 large carrot
1 large zucchini
1 cup fine rolled oats
3 tablespoons sweet chilli sauce
salt and pepper
Rinse and drain the chickpeas and put them in a large bowl. Crush with a potato masher until soft, and no whole chickpeas remain.
Finely dice the red onion. Grate the carrot and zucchini. Add these to the bowl along with the oats and chilli sauce, and a few shakes of salt and grinds of pepper. Stir well.
Form a well in the centre of the mixture. Crack the eggs into the well, then stir with a fork to lightly beat them. Crumble the feta into the mixture, and stir thoroughly.
Heat some oil in a frying pan over medium-high heat, form mixture into patties, and cook until golden-brown – about 5-6 minutes each side.
Serve in lightly toasted buns along with your favourite salads and sauces.
1½ cups dried green/brown lentils
2 medium onions
2 tablespoons oil
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon mango powder
1 teaspoon garam masala
½ teaspoon turmeric
1 tablespoon sugar
1 teaspoon salt
2 tablespoons tomato paste
1 cup porridge oats
¼ – ½ cup gluten flour
Rinse the lentils, then gently boil in plenty of unsalted water until soft. Add a large pinch of salt, simmer for a few minutes, then drain lentils and allow to cool.
Dice the onions and fry in the oil over low heat until golden-brown. Add the spices, sugar and salt. Cook, stirring, for a few minutes then remove from heat and allow to cool.
Put lentils, onions and remaining ingredients in a large bowl. Stir to combine. Shape into patties and shallow-fry until browned; about five minutes each side.
Serve in lightly toasted burger buns with your favourite salads and sauces.
400g can chickpeas
400g can red kidney beans
a handful of sunflower seeds
1 cup rolled oats
½ cup cooked rice
1 teaspoon ground coriander
¼ teaspoon garam masala
a splash of sweet chili sauce
a splash of soy sauce
up to 1 teaspoon chili paste
a few tablespoons gluten flour, to mix
lettuce leaves, snow pea shoots, baby spinach, etc.
Drain and rinse the beans. Mash the kidney beans with a fork or potato masher. Whiz the chickpeas and sunflower seeds in a food processor until coarsely chopped.
Combine the beans and seeds, sauces and seasonings in a large mixing bowl with the rolled oats and rice. Add a couple of spoonfuls of gluten flour to help the mixture stick together – it should be like a firm dough.
Fry large spoonfuls of the mixture, shaped into patties, in shallow oil over medium heat, until browned on both sides.
Serve in lightly toasted burger buns spread with hummus/ketchup and your favourite salad greens.