GiNiT Chilli Veggie Patties
– for Vegans, replace eggs with suitable egg replacer / binding agent.
Makes +-8 x 100g patties
1 tin chickpeas – drained
1 Tbsp Olive oil
1 cup cooked brown lentils
1 medium carrot, finely grated
1 medium baby marrow, finely grated
1 medium onion, finely diced
1 clove of garlic, crushed
1 Tbsp finely chopped fresh coriander
1 ½ Tbsp GiNiT Chilli
1 medium egg
½ cup rice flour / wheat flour
Oil for shallow frying
Mash the chickpeas with olive oil. Add all other vegetables, herbs, spices and egg, combine well. Mix in rice flour to create a formable mixture. Divide mixture into either 6 or 8. Form into patties, place on tray lined with wax paper or parchment paper, cover with clingwrap. Place in fridge, chill for 30 minutes.
Please Note: If you do not need all the patties at the same time, wrap extra patties in parchment paper and place in a ziplock bag in the freezer for up to 1 month. Defrost for a few hours in the fridge then continue to part 2.
While the patties are cooling, prepare these ingredients in 3 separate bowls for crumbing the patties:
2 Tbsp all purpose flour (we use gluten free) & ½ Tbsp GiNiT Chilli
1 large egg, beaten
Crumbs – any unseasoned crumbs will work
Coat the cooled patties in seasoned flour, then egg, then crumbs.
Shallow fry over medium heat for 4 minutes per side, or until golden brown.
Create your burger to your liking – crisp fresh lettuce, micro-greens and rocket, sun ripened tomato, sweet and sour dill pickles, the crunchy veggie patty, and a rich mushroom sauce, with a side of golden fries.