Chickpea Vego Patties

Chickpea Vego Patties

I never neglect the urge to eat a burger, just because I don't eat the meat-filled fast-food chain burgers. Although there are some that provide a vego-ternative, these babies are my home-made style fix. These burgers have a somewhat Indian-Mex twist, using chili, cumin and paprika. Feel free to skip on the spices, or go nuts and double the measurements!

Ingredients
1 large onion, finely diced
1 carrot, grated
1/4 cup of frozen peas
1 tin of chickpeas, drained and rinsed
2 cloves of garlic, crushed
1/3 coriander leaves
1 tsp paprika
1 1/2 tsp ground cumin
1 egg yolk
1 1/3 cup breadcrumbs
1/4 cup oil for cooking

Other ingredients to add to taste:
Chili
Capsicum
Beetroot
Corn
whatever else is lying around in the fridge


Method
1) Combine carrot, peas, chickpeas, garlic, spices, egg yolk, capsicum, and chili. Add 1 cup of the breadcrumbs. Mix with hands to combine.
2) Squash into balls and flatten into patties (about 16). Dip the patties in remaining breadcrumbs. Allow the patties to sit in the fridge for 1 hour.
3) Fry or BBQ until cooked.

Serve with a salad, or have on a burger. Yum.