Chickpea burgers with Indian coleslaw - Quick and Easy Recipes From Stylist Magazine - Stylist Magazine

Chickpea burgers with Indian coleslaw

Chickpea burgers with Indian coleslaw

The new way to do burger night

Anjum Anand has done for Indian food what Nigella did for Italian cuisine: made it accessible and current, and we love her for it. This recipe also means that you don’t have to choose between curry and burgers, which can only be a good thing.

Kcal: 268kcal

Saturated fat: 1.3g per serving

Preparation time: 10-12 minutes

Cooking time: 8 minutes

Photo credit: Emma Lee

Ingredients (serves 4):

For the burgers:

  • 4 tbsps vegetable oil
  • 1½ tsps cumin seeds
  • 1 onion, finely chopped
  • 2 tsps chopped root ginger
  • 2 tsps ground coriander
  • 1½ tsps ground cumin
  • 1½ tsps garam masala
  • 1½ tsps dried pomegranate powder
  • 1½ tsps chilli powder
  • Salt, to taste
  • 2 x 400g cans chickpeas, drained and rinsed
  • 2 slices of wholemeal bread, crumbed

For the Indian coleslaw:

  • 50g shredded red cabbage
  • 20g finely sliced red onion
  • 30g finely sliced carrots
  • Handful of chopped coriander
  • 80g mayonnaise
  • 2 tsps lemon juice
  • Black pepper

To serve:

  • 4 burger buns
  • Lettuce leaves
  • 1 large tomato, sliced

Method

Step 1: For the burgers, heat two tsps of oil in a saucepan. Add the cumin seeds and fry for 10-20 seconds, then add the onion and cook until golden. Mix in the ginger and garlic and heat gently for a minute, followed by the rest of the spices, salt and a splash of water and cook down until dry again.

Step 2: Tip in the chickpeas and cook for three to four minutes, then season. Pour three-quarters of the contents of the pan into a blender with the breadcrumbs and blend until smooth. Lightly crush the remaining chickpeas in the saucepan, scrape the smooth mixture back into the pan and mix.

Step 3: Stir together the coleslaw ingredients and season to taste.

Step 4: Heat the remaining oil in a frying pan. Make four burgers out of the chickpea mixture. Place in a pan and cook gently for six to eight minutes, turning once, until both sides are lightly browned.

From Anjum’s Indian Vegetarian Feast by Anjum Anand (£19.99, Quadrille)

Eat with …

Wine expert Jane Parkinson suggests the perfect pairing

Friuli Pinot Grigio 2011, £8.49, Marks & Spencer, marksandspencer.com

A Pinot Grigio like this one screams of juicy fruitiness, and that’s what makes it work so brilliantly with vegetarian Indian dishes. This one comes from northern Italy and is full of punchy pear flavours with a twist of tanginess and a creamy roundness on the finish. It’s made by the Bidoli family, who have been making wine for three generations in Friuli.

Tags: food, recipes, wine

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