Brown Rice and Chickpea Veggie Burgers
A fresh, light, spring vegetable dinner that is perfect for a quick supper.
We’re all guilty of cooking too much rice when making a curry or chilli. This is a great way to use up that leftover portion. To make these vegan friendly, simply omit the eggs and chill the mixture before forming into burgers.
- 1 tin chickpeas (drained and rinsed)
- 1 cup cooked brown rice
- 1 courgette, grated and the excess water squeezed out
- 3 spring onions, finely sliced
- 1 clove garlic, crushed
- 1 tsp French mustard
- 1 large pinch chilli flakes
- 2 tablespoons chopped fresh parsley
- Coarse salt and pepper
- 1 large egg, whisked
Mash chickpeas and brown rice until thick paste forms.
Stir in the courgette, spring onions, garlic, mustard, chilli and parsley. Season with salt and pepper. Stir in egg.
Form into four 2cm thick patties.
- Leave this mixture to firm up in the fridge before cooking.
Heat sunflower / coconut oil in a large non stick pan over medium-high heat. Add the burgers and cook until golden brown, about 4 minutes per side.
Spread with mustard, top with red onion and roasted red pepper, and wrap in lettuce.
An alternative way to serve these would be to make them into small balls (similar to falafel) and serve them in a warmed pitta.
These burgers freeze beautifully and when required can be cooked from frozen. Just cook on a low heat for 8 mins per side.