| 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.
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