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Open vegie burger

Open veggie burger

4
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Fresh flat-leaf parsley

½ cup(s), coarsely chopped

Garlic

1 clove(s), coarsely chopped

Zucchini

1 large, coarsely grated

Wholemeal bread

1½ slice(s), to make (¾ cup) of fresh breadcrumbs

Ground coriander

1½ tsp

Egg(s)

1 medium

Olive oil

1 tbs

Whole grain bread roll

2 individual, (2 x 50g) split

Iceberg lettuce

1 cup(s), shredded, (8 leaves), oak variety

Tomato(es)

2 medium, thinly sliced

Lebanese cucumber

1 medium, thinly sliced

Chilli sauce

2 tsp, hot variety

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Instructions

  1. Process chickpeas, parsley and garlic in a food processor until coarsely chopped. Add zucchini, breadcrumbs, coriander and egg and pulse until combined. Shape mixture into four 2cm-thick patties.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook patties for 4–5 minutes each side or until browned and warmed through.
  3. Top roll halves with lettuce, tomatoes, cucumber and patties. Swirl chilli sauce through yoghurt. Top patties with yoghurt mixture to serve.

Notes

TIP: Use slightly wet hands when shaping the patties to stop the mixture from sticking to your fingers. • Add it: 600g orange sweet potato (cut into wedges, baked) to serve. Swap it: Rolls for 2 x 80g wholemeal Lebanese bread rounds (halved) to wrap burgers.

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