Sweetcorn and chickpea burgers with smoky tomato sauce recipe

26 ratings Rate
  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 314 calories / serving
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These veggie burgers are totally delicious, and you won't even notice that they are meat-free. Spiced chickpea patties combined with the sweetness of corn all finished off with a smoky tomato sauce.

  1. In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together. With lightly dusted hands, shape into 6 patties; chill.
  2. Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.
  3. Heat the oil in a frying pan and cook the burgers, in batches, over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary). 
  4. Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue grill (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much. 
  5. To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids. 

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  • Ingredients

  • For the patties

  • 1 x 400g tinned chickpeas, drained
  • 1 x 340g tin sweetcorn, drained
  • 50g (2oz) fresh wholemeal breadcrumbs
  • bunch spring onions, chopped
  • 1/2 tsp cumin
  • 1/2 tsp mild chilli powder
  • 3 tbsp plain flour, plus extra for dusting
  • 2 tbsp olive oil
  • 6 burger buns, lightly toasted
  • 1 x 70g bag wild rocket
  • For the sauce

  • 1 x 400g tinned chopped tomatoes
  • 2 garlic cloves, crushed
  • 1/2 tsp smoked paprika
  • pinch sugar
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  • Energy 1330kj 314kcal 16%
  • Fat 8g 12%
  • Saturates 1g 7%
  • Sugars 8g 9%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 52.3g Protein 11.2g Fibre 5.8g


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