1 onion, finely diced
1 Tbsp olive or coconut oil
1 clove garlic, finely diced
2 medium zucchinis, finely diced
2 medium carrots, grated
400g can chickpeas, drained and rinsed (or cook up your own)
1/3 cup breadcrumbs, possibly more
1-2 tbsp harissa paste
1 egg, or binding replacement
½ cup chopped parsley or other herbs
salt and freshly ground black pepper
This recipe of unknown origin was passed on from a friend’s collection of hand written gems, and has proved very handy already this bbq season. The original specified korma paste, but what I had on hand this time was harissa, so I’ve used that and to much applause. If your pantry lacks a jar of pre-made punch like harissa or korma paste, try adding to the frypan a teaspoon each of spices like cumin, fennel, coriander and chilli for a little kick. These burgers are great in buns, wrapped in lettuce leaves with fresh sprouts, or topped with seasoned yoghurt, sauerkraut or some good old vinegary beetroot. (Dill cucumbers on the side, of course).
Harissa, Zucchini and Chickpea Burgers
Fry up the onion in the oil for 5 minutes over a low heat until soft and lightly browned. Add the garlic, zucchinis and carrots and fry together for another 5 minutes over a high heat until they start of soften. Leave the mixture to cool.
Mash or blend the chickpeas until sufficiently crushed. Put these into a large bowl, adding the cooked veggies and all the remaining ingredients, mixing well with your hands.
If you wish to avoid using an egg, it’s easily replaced with 1 tablespoon of either chia seeds or ground flaxseeds soaked briefly in 3 tablespoons of water. Their gelatinous nature will help hold the mixture together as an egg would.
With wet hands, shape into burgers and (if you have time) pop them in the fridge for an hour or two. Fry in a little oil in a frypan or on the bbq until adequately charred.
This quantity makes around 10 burgers.
Hints and Tips
Vegan if replacing the egg with an alternative binding agent!