Vegan slaw
Lighten up your meal with this healthy, Asian-influenced side dish
Vegan burger
- Preparation and cooking time
- Prep:
- Cook: -
- plus drying time
- Easy
- Serves 4
Skip to ingredients
- 1 shallotor ½ onion, chopped
- 1 stick of celeryor ¼ red pepper, chopped
- handful of parsley leaves
- 400g can chickpeasdrained and left to dry a little
- 1-2 tsp garam masala
- 1 tbsp tomato purée
- 2 tbsp plain flour
- 1 tbsp polentacouscous, or dried breadcrumbs
- oilfor frying
- burger bunsor pitta bread, lettuce, tomato, and sauces to serve
Nutrition: Per serving
- kcal190
- fat8g
- saturates1g
- carbs21g
- sugars1g
- fibre5g
- protein6g
- salt0.04g
Method
step 1
Whizz the shallot, celery, parsley and most of the chickpeas to a coarse paste. Don’t overdo this, you want a texture slightly rougher than hummus. Mash the remaining chickpeas and stir them into the paste with the garam masala, tomato purée, flour and polenta. Season well.
step 2
Shape the mixture into four patties. Let them rest for at least 30 mins – you can leave them overnight in the fridge if you like. The polenta needs time to absorb any extra liquid.
step 3
Heat a little oil in a non-stick frying pan and cook the patties until they’re brown and crisp on each side. Try not to handle them too much as they’ll be quite soft when warm. Slide into buns or pitta with the accompaniments that you’d like.
