Vegan Chickpea Patty Sandwiches
These vegetarian sandwiches are a great source of plant protein thanks to the chickpeas.
Make sure to use whole wheat buns for added fiber.
Ingredients
- Ingredients
- 1 tsp red peppercorns (lightly crushed)
- ½ tsp Turmeric powder
- ½ tsp mustard powder
- 0.333 cup caster sugar (superfine sugar)
- 0.333 cup distilled vinegar
- 2 large Zucchini (very finely sliced)
- 0.333 cup olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (minced)
- 1 tsp dried Basil
- ½ tsp dried oregano
- 3 cups canned chickpeas (drained)
- 2 cups fresh breadcrumbs
- 1 large egg (beaten)
- 2 Tbsps Corn starch (plus extra for dusting)
- 4 sesame Burger buns (split)
- ½ head leaf Lettuce
- salt
- freshly ground peppers
Preparation steps
Combine the peppercorns, turmeric, mustard powder, sugar, vinegar, and 5 tablespoons of water in a large saucepan.
Cook on low heat, stirring frequently until the sugar has dissolved. Add the zucchini, stir once, and bring to the boil. Reduce the heat and cook at a gentle simmer for 15-20 minutes until softened. Remove from the heat and leave to cool to one side.
Heat a couple of tablespoons of olive oil in a large saute pan set over medium heat until hot. Add the onion, garlic, and dried herbs. Saute for 5-6 minutes until softened before adding the chickpeas. Cook for a further 2-3 minutes and then tip into a bowl. Add the breadcrumbs, egg, cornstarch, and plenty of seasoning, mashing well until combined. Shape into four patties and chill for 30 minutes.
Dust the patties in a little extra cornstarch, shaking off the excess. Heat a couple more tablespoons of olive oil in a large saute pan set over moderate heat until hot. Pan-fry the patties for 2-3 minutes on both sides, until golden on the outsides.
Top the bottom halves of the buns with some lettuce, and sit the patties on top. Spoon over the zucchini relish and position the tops of the buns in place before serving.