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Chickpea Burgers Recipe from The Cultured Club Cookbook

Use whatever bread you like to serve with this chickpea burgers recipe, even grilled Portobello mushroom ‘buns’ or chargrilled aubergine slices – however you roll!

Makes 2 burgers

Ingredients:

100g cooked or tinned chickpeas, drained and rinsed
100g sautéed veggies (any veggies will do – see the note on page 238)
1 egg, lightly beaten, or 1 tbsp milled chia seeds soaked in 3 tbsp filtered water
2 tbsp chickpea flour
1 tbsp grated fresh ginger
1/2 tbsp chopped fresh parsley
1/4 tsp ground cumin
1/4 tsp curry powder
pinch of chilli flakes
sea salt and freshly ground black pepper
coconut oil, for frying

To serve
bread or burger buns
lacto-fermented mayonnaise
baby salad leaves

Method:

1. Combine all the ingredients except the coconut oil in a food processor and pulse until blended but not completely puréed – you still want the burgers to have some texture.
2. Melt a little coconut oil in a pan set over a medium-high heat. Split the chickpea mixture in half and form into two round burgers. Cook for three to five minutes, until golden, then carefully turn over and cook on the other
side for a few more minutes, until golden.
3. Toast your bread and spread with lashings of mayonnaise. Pile on somesalad leaves and top with a chickpea burger.

clubburger

RECIPE FROM THE CULTURED CLUB COOKBOOK
cultured-club-high-res-coverIn her first book, The Cultured Club, fermentation expert Dearbhla Reynolds teaches you how to turn simple ingredients into superfoods by using one of the world’s oldest methods of food preservation. Human beings are known to have made fermented foods since Neolithic times, but we have evolved away from fermentation, mostly because needs no longer dictate. As life became more convenient, this crucial life skill dropped off the menu and pickling, canning and pasteurisation took over. But the practice of fermentation is currently undergoing a huge revival as people recognise its health benefits and seek to learn more about the craft, and the science behind it.

In The Cultured Club, Dearbhla will teach you the history and art of fermentation and how to turn simple ingredients into superfoods. Learn about gut health and basic fermentation techniques, and experience the vibrant flavours of foods and drinks such as kimchi, sauerkraut, fermented salsa, kombucha and kefir.

Get your copy of The Cultured Club, published by Gill Books, here.

The Cultured Club The Cultured Club

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