Squash and Chickpea Burgers with a Sesame Crust

By Saturday, August 16, 2014

I usually include some form of meat in most meals, however, recently I have been pretty impartial to a vegan dish, as long as it feels substantial enough. These burgers make a great vegan alternative. The squash, chickpeas and addition of a poached egg leave you feeling perfectly full and satisfied (obviously, the egg stops it from being vegan, so its optional). The lime and coriander flavours the burgers beautifully and the sesame seeds gives them a really delicious texture. 

Serves 4

You will need:

500g squash, diced
400g tin chickpeas
1 lime, zested and juiced
1/4 tsp chilli powder
1 large handful coriander, finely chopped
1 garlic clove, crushed
1 tablespoon tahini
sesame seeds
1 large handful spinach, to serve
free range egg
extra virgin olive oil

Preheat the oven to 200 degrees/ gas 6. Place the squash on a baking tray with a tablespoon of oil, chilli powder, salt and pepper and toss well to coat evenly. Bake for 20-25 minutes, until the squash is tender and golden. 

Place the squash in a large mixing bowl with the chickpeas and garlic and mash until a paste is formed. Add the lime juice, zest, coriander, salt and pepper. 

Shape into four patties and roll each in sesame seeds until they are completely coated. 

Bring a saucepan of water to the boil and poach your egg. In the meantime, heat a frying pan with two tablespoons of olive oil. Fry the patties for around 5 minutes on each side, until they are nice and golden. Place the pattie on a bed of spinach. Drizzle over some tahini and then place the poached egg on top. Serve and enjoy!

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