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Sweetcorn and chickpea burgers with smoky tomato sauce

Sweetcorn and chickpea burgers with smoky tomato sauce recipe

37 ratings

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. See method

  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 314 calories / serving

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
    • ½ tsp mild chilli powder
    • 3 tbsp plain flour, plus extra for dusting
    • 2 tbsp olive oil
    • 6 burger buns, lightly toasted
    • 70g bag wild rocket

    For the sauce

    • 1 x 400g tinned chopped tomatoes
    • 2 garlic cloves, crushed
    • ½ tsp smoked paprika
    • pinch sugar

Each serving contains

  • 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

Method

  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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