Roasted red pepper chickpea burgers recipe

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  • Serves 6
  • 5mins to prepare 20mins to cook
  • 335 calories / serving
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HE PEPPERCHICKPEABURGER

Toast the pine nuts in a dry frying pan over a low heat, shaking the pan occasionally, until they’re golden brown. Pour them onto a plate and put aside. Turn up the heat and in the same pan add a tsp of olive oil, the spring onions and the garlic. Cook for five minutes, then put aside to cool slightly.

Remove the red peppers from the jar and thoroughly dry them with paper towel, before tipping them into the food processor with the chickpeas, spring onion and garlic mix, Parmesan and some salt and pepper. Pulse until everything is just combined.

Transfer into a bowl and stir in the toasted pine nuts and breadcrumbs before dividing the mixture into 6 pieces and shaping into patties. Heat 1 tbsp of olive oil in a frying pan, then cook each patty for 3-4 minutes on each side, or until it has browned.

Freezing and defrosting guidelines

These burgers are ideal for freezing. Make the burgers but stop before cooking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • 100g (3½oz) pine nuts
  • 3 garlic cloves, crushed
  • 1 bunch spring onions, finely sliced
  • 150g (drained weight) roasted red peppers
  • 400g chickpeas, drained and rinsed
  • 100g (3½oz) parmesan, grated
  • 120g (4½oz) fresh wholemeal breadcrumbs
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  • Energy 1393kj 335kcal 17%
  • Fat 20g 29%
  • Saturates 4g 20%
  • Sugars 4g 4%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 23.5g Protein 15.8g Fibre 6.8g

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