Vegan kofte burgers

Name: Vegan kofte burgers
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 150g/5½oz non-dairy yoghurt, such as unsweetened almond or soy; 1 tbsp tahini; 1 garlic clove, finely grated; 1 tsp fresh lemon juice; 100g/3½oz sweet potato, peeled and coarsely grated; 400g tin chickpeas, drained and rinsed; 2 tbsp tahini; 25g/1oz jumbo porridge oats; 25g/1oz fresh coriander leaves and stalks, roughly chopped; 3 garlic cloves, finely grated; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp flaked sea salt, plus extra to season; freshly ground black pepper, to taste; 2 tbsp extra virgin olive oil; 4 wholemeal pitta breads, warmed; salad

Instructions

Prep:30minCook:10min

These vegan chickpea burgers freeze well for up to four weeks. Simply wrap each uncooked burger in foil and place in a freezer bag. Cook from frozen, adding an extra 2 minutes on each side. Each serving provides 450 kcal, 20g protein, 48g carbohydrates (of which 2.5g sugars), 16.5g fat (of which 2.5g saturates), 13g fibre and 2.2g salt.

Updated at: Wed, 11 Dec 2024 09:35:34 GMT