SA Lockdown – Day11
Meat free Mondays are still here, Lockdown or not.
This is an original gluten free veg burger that is also vegan friendly.
I added some Gorgonzola on top, but if you are wanting the Vegan option, just omit this.
To keep it healthy, we had grilled Aubergine slices instead of a Burger Bun, hence my Patty not being the standard round shape. 🙂

Ingredients:
1 can Chickpeas
1 whole Broccoli, washed and cut into pieces
1 Carrot, grated
¼ cup cooked Quinoa
1 small Onion
A handful of Mint leaves and Coriander
1 large clove Garlic
2 tbsp Chickpea Flour
2 tsp Spanish Smoked Paprika
Salt & Pepper

Method:
1. Cook the Quinoa in salt water, drain and allow to cool.
2. Place the Broccoli in a roasting, drizzle with a little Olive Oil and roast at high heat for about 10 minutes max.
3. Drain the Chickpeas, in a blender/food processor blitz it but ensure its still course, remove and place in a large mixing bowl.
4. Add the cooled down Broccoli, Onion, Herbs and Garlic into the blender/food processor and chop finely. Add this to the mixing bowl.
5. Add cooked Quinoa to the mixing bowl.
6. Sieve the Chickpea flour into the bowl.
7. Now add the Seasoning and mix well. If your mixture is now firm enough to mould, add more chickpea flour.
8. You can either leave it in the fridge for a while if you have time or you can shape as required. I shaped them to fit onto a slice of Aubergine. If you are using a burger bun, then form a ball and flatten a little.

9. Fry with a little oil in a non stick pan.

Note:
*You can also top it with whatever your preferences are. I just topped mine with what I had.
*This recipes makes about 6 to 8 Patties depending on the size.
*It also freezes well.