- 1 small onion, I prefer red onions but any will do
- 1-2 cloves of crushed garlic
- 1 can of chickpeas, washed and drained
- 1 can of chopped tomatoes
- 1-2 teaspoons vegetable stock powder
- 3-4 teaspoons spices (I used turmeric, cumin, garam masala
- 2 large potatoes, boiled and mashed
- 100g Quinoa
- 250ml water
- Chickpea flour (normal flour will do if you don’t have it)
< li >1-2 chili peppers, chopped (if you don’t want it spicy, you can leave them out)
< li>Vegetable oil
- Sweat the onions, peppers and garlic in a little oil.
- Add Add 3 teaspoons of spices to the mixture and mix well.
- Chickpeas, tomato passata, add 1 teaspoon of vegetable stock powder.
- Let the mixture simmer for a while until the chickpeas are soft enough to eat, then remove from the heat.
- Meanwhile, in a rice cooker or saucepan on a flat bottom, cook the quinoa with 250ml water, the rest of the vegetable broth and the spices.
- Once all the ingredients have cooled, place them in a food processor and puree. You may need to do this in batches depending on the size of your food processor. If you do this, try to make sure there is the same amount of each ingredient in each batch.
- Once the mixture is mixed, add the flour, a tablespoon at a time, and mix until just combined will reach a consistency that is still fairly moist, but firm enough to hold its shape if shaped and handled gently.
- Put in a bowl with some flour and begin to form balls shape and to coat them with the flour before chopping them into the shape of burger patties. The size is up to you – judge by the size you want.
- Heat about 2-3 inches of vegetable oil in a wok to test the right temperature, add a small amount of the mixture Fry the burgers for 5-10 minutes until nicely browned, then place on a plate lined with kitchen paper to drain excess oil.
- In the hamburger bun with your choice of toppings and Serve with delicious potato wedges or fries. I love them with red onions, grated zucchini and chili jam. Mmmmmmm!