Open vegie burger
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
fresh flat-leaf parsley
½ cup(s), coarsely chopped
1 clove(s), coarsely chopped
1 large, coarsely grated
1½ slice(s), to make (¾ cup) of fresh breadcrumbs
Wholegrain bread roll
2 individual, (2 x 50g) split
1 cup(s), (8 leaves), oak variety
2 medium, thinly sliced
1 medium, thinly sliced
2 tsp, hot variety
99% fat-free plain yoghurt
½ cup(s), (120g)
- 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.
- 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.
- Top roll halves with lettuce, tomatoes, cucumber and patties. Swirl chilli sauce through yoghurt. Top patties with yoghurt mixture to serve.