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The Nairobian

Recipe: Quick fix Vegetable burger

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By Wambui Kuria | Mar 01, 2015

Chickpeas, also known as mbaazi in Kiswahili, is one of the staple ingredients in our homes.

In Kenya, they are mostly fried and eaten as stew with rice or ugali.

Chickpeas, which are the main ingredient in this recipe, are rich in both soluble and insoluble dietary fibre.

Research has shown that insoluble fibre helps to increase stool bulk, prevent constipation and also prevent digestive disorders. It is also a good source of protein, easier to digest than animal protein like beef.

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Prep Time: 30 minutes

Cook Time: 10 minutes

Ingredients:

? 400g chickpeas (mbaazi), pre-boiled

? 340g sweet corn

? ½ bunch dhania, leaves separated from the stalks

? ½ teaspoon paprika, ground coriander and ground cumin

? Zest of 1 lemon

? 3-4 table tablespoons, plain flour

? Sea salt to taste

? Vegetable oil for frying

? Lettuce leaves, washed and separated from the head

? 2 large tomatoes, sliced

? 1 large onion, sliced

? Tomato ketchup /Light mayonnaise

? 4 whole meal burger buns, cut in half, horizontally

Directions:

Place the chickpeas, sweet corn into a food processor, add the dhania leaves with all the stalks, paprika, coriander, cumin, lemon zest, salt then pulse until combined but not smooth.

On a flour-dusted surface, divide the mixture equally into four and shape them into patties. Place onto a flour-dusted tray and put into the fridge for around 30mins to firm up. On a pan, heat some oil over medium heat until hot. Add the patties and cook for around 10 minutes or until golden brown and cooked through, turning over half way.