50g/2oz hazelnuts
150g/6oz cooked chickpeas
1 small onion, finely chopped
50g/2oz carrot, finely grated
1 clove garlic, crushed
1dsp olive oil
50g/2oz smoked vegetarian Cheddar cheese, grated
25g/1oz fresh wholemeal breadcrumbs
1 free-range egg, beaten
2tbsp fresh herbs, finely chopped
dsp tahini
dash of shoyu
pinch of cayenne pepper
salt
extra olive oil for brushing on the barbecue
wholemeal buns, shredded iceberg lettuce, sliced tomatoes and mayonnaise to serve
1 Blend the nuts and chickpeas in a food processor.
2 Fry the onion, carrot and garlic in the olive oil until soft,
then remove from the heat.
3Add
all the remaining ingredients and mix thoroughly until the mixture binds
together. Chill.
4.Divide the mixture into 10, roll into balls then flatten into
burgers.
Chill for at least two hours.
5 Lightly
oil a baking sheet, and place on the barbecue. Cook the burgers on the
pre-heated baking sheet for approximately 20 minutes, turning once.
6 Serve in wholemeal buns with shredded iceberg lettuce, sliced
tomatoes and home-made mayonnaise.
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