Chickpea and mushroom burgers
A super-tasty veggie burger that you and your children will love. The mini burger can be cut into tiny pieces so that babies can still self feed.
Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt
MAKES 2 ADULT AND 4 CHILD BURGERS (OR 8 MINI BURGERS)
50g blanched almonds
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
150g chestnut mushrooms, diced small
130g packet pre-cooked brown rice
400g tin of chickpeas, drained and rinsed
1 tsp smoked paprika
1 egg yolk
25g cheddar, grated
sliced or mashed avocado
baby gem lettuce leaves
spoonful of yogurt
- Place the almonds in a large dry frying pan over a medium heat to toast until fragrant and lightly browned. Remove from the pan then keep to one side for later.
- Add 1 tablespoon of oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated.
- Add the rice to the pan and break up lumps with the back of a spoon.
- Add half the mushroom and rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth.
- Scrape the mixture into a bowl and add the remaining mushroom and rice mixture, smoked paprika, egg yolk and the grated cheese then mix together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small.
- Wipe the frying pan clean then place over a medium heat and add the remaining oil. Add the burgers and fry for 1-2 minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt.
- Keeps for up to two days covered in the fridge.