18 March, 2017
Chickpea Veggie & Feta Mini Burgers
Chickpea Veggie & Feta Mini Burgers
Makes: 22 by 60g mini burgers
Ingredients:
- 400g can chickpeas, drained & rinsed
- 1 small onion
- 4 garlic cloves
- 1 large carrot
- 120g sweet potato
- 1 cup baby spinach
- 180g danish feta
- 100g natural protein powder
- 1/2 cup lentil flour
- 1 cup wholemeal breadcrumbs
Method:
- Roughly chop the vegetables and place in a high powered food processor, pulse a couple times
- Add in the remaining ingredients into the food processor and process until thick and smooth
- Heat a frying pan over a medium heat and spray with cooking spray
- Spray egg rings with cooking spray and place in the frying pan
- Spoon a heaped tablespoon (60g) of the mixture into egg ring and flatten the mixture with the back of your spoon
- Cook for 2-4 minutes until golden, remove the egg ring the flip cooking the other side 2-4 minutes
- Serve with tzatziki on the side
Nutritional Value per Mini Burger
- Calories: 93
- Total fat: 1.5g
- Total carbohydrates: 10.5g
- Protein: 7.1g
Recipe Notes:
- Store covered in the fridge for the maximum of 5 days
- This scope is freezer friendly to be consumed with 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.