| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | First, Taste | 1 | servings | |
INGREDIENTS
| 1 | 420 g can chick peas; drained and rinsed | |
| 120 | g | Hazelnuts; chopped |
| 1 | Onion; finely chopped | |
| 2 | Carrots; grated | |
| 2 | tb | Tomato puree |
| 2 | tb | Worcestershire sauce |
| 1 | Egg | |
| Freshly ground black pepper | ||
| Dried wholemeal breadcrumbs for coating | ||
| Olive oil for shallow frying | ||
| Crisp dressed lettuce leaves | ||
| Sliced tomatoes | ||
| Tomato ketchup/mustard and honey | ||
| ; mayonnaise |
INSTRUCTIONS
TO SERVE In a large bowl, mash the drained chick peas with a potato masher or if you haven't a masher, clench your fish and pummel the chick peas with your hand. Stir in the hazelnuts, onions, carrots, tomato puree, Worcestershire sauce and egg and mix well. Season to taste. Shape the mixture into 4 flat burgers and lightly sprinkle with the breadcrumbs. Place in the fridge to chill for 30 minutes. Shallow from the vegedillas for 3-4 minutes each side until golden and cooked. Serve with the dressed salad and tomato ketchup or mayonnaise. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”