RECIPES

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-   RECIPE OF THE WEEK  -

1.

 Place chickpeas into a large bowl and roughly mash with a fork. Combine carrot and zucchini in a colander. Squeeze vegetables to remove excess moisture and pat dry with paper towel

2.

Add carrot, zucchini, chia seeds, egg and flour to the mashed chickpeas. Season with salt and pepper and mix until well combined. Form mixture into 4 patties. Place patties onto a baking tray lined with baking paper, cover and chill for 30 minutes (or longer if time permits).

3.

Preheat oven to 180°C. Heat 1/2cm oil in a large frying pan over medium heat. Cook patties for 5 minutes on each side until golden. Drain on paper towel then place on baking tray lined with baking paper. Bake for 8-10 minutes until cooked through.

4.

Toast buns. Spread toasted bun bases with mayonnaise. Top with lettuce, cucumber, and a veggie pattie. Drizzle with a little extra mayonnaise and a slice of tomato. Top with bun tops and serve.

VEGGIE BURGERS

Preparation 25 mins + chilling time | Cooking 20 mins | Makes 8

INGREDIENTS

425g can chickpeas, drained and rinsed
1 cup firmly-packed grated carrot
1 cup firmly-packed grated zucchini
1/3 cup flat-leaf parsley, finely chopped
2 tbs white chia seeds
1 free-range egg, lightly beaten
¼ cup plain flour
Vegetable oil, for shallow frying
4 brioche burger buns, halved and toasted
Kewpie mayonnaise, for spreading
Lettuce leaves, thinly sliced Lebanese cucumber and sliced tomato, to serve

GOOD FOR YOU - EGGPLANT

A good source of dietary fibre, which contributes to normal bowel function.

A good source of vitamin B6 that plays a role in hundreds of biochemical reactions in the body, including contributing to energy metabolism.

The purple skin is a rich source of antioxidants

© 2020 by Tom's Superfruits.