This is inspired by this month’s Tesco magazine! I’ve adapted it to use rice flour and reduce the carb content as well as a few other healthy tweaks. The result is excellent. Really firm, substantial burgers. We had one in bread (crusts removed to reduce overall carb content) and a second on its own, with ketchup – both were lovely. Highly recommended, especially for vegetarians who are fed up of naff vege burger options – you can really get your teeth into this one and the polenta coating gives it a crunch. Lovely.
1 tin drained chickpeas
2 garlic cloves
1 red onion
330g cauliflower – either pre made couscous form, or stick florets into the mixer and whizz until granular
100g chopped dried apricots
80g rice flour
2 tbsp tahini (optional as I’m not sure it added much, but it was in the Tesco version so I kept it in)
2 tsp turmeric
Polenta for coating the burgers
If you haven’t bought pre made cauliflower couscous, whizz this first into couscous size grains in the mixer and tip it into a mixing bowl
Now add to the mixer the chickpeas, garlic, onion and eggs and whizz until a paste.
Tip into the bowl with the cauliflower in.
Now mix together adding rice flour, apricots and spice plus a good amount of salt and pepper.
The mix is quite wet. Don’t worry. The polenta helps form the patties.
Grease an oven tray, or put them on greased baking paper on a tray.
Sprinkle some polenta onto a plate and set aside for coating the patties in.
Form a ball of the mixture with your hands, it is wet so a ball is more a lump. Then plop it onto the polenta and roll it round so it coats it. At this point it becomes more solid or easy to handle. Put it onto the baking tray and press it into a round about 3cm thick.
Put into a preheated oven at 180′ C for 30-35 mins, check to see they don’t burn. If they look like they are reduce the temp. They are done when the crust is crispy and they are solid to touch.
They were best on bread with tomato ketchup, mayonnaise and mango chutney with some lettuce.