Ingredients
- Cooked chickpeas 200g
- Stalk celery diced into small pieces 1
- Carrot grated 1
- Onion minced 1/2
- Everyday Favourites garlic powder 1/2 tsp
- Sriracha sauce 1 tbsp
- Everyday Favourites plain flour or chickpea flour (for gluten free option) 25g
- Salt and pepper to season a pinch
- Vegetable oil for frying
Method
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- Soak the chick peas overnight.
- Add the soaked chick peas to a pan of water and simmer for up to 90 minutes until tender and are easy to mash.
- Drain well and then in a large bowl, mash the cooked chick peas using a blender or food processor or large fork until nearly all mashed.
- Next, mash in the celery, carrot, onion, garlic powder and sriracha sauce. Add the flour (chick pea for gluten free option), and season well with sea salt and black pepper.
- Once the ingredients are thoroughly mashed, heat a bit of oil in a frying pan or skillet, or alternatively a lightly-greased grill pan.
- Form the mixture into patties and lightly pan-fry for 3 to 4 minutes on each side until golden brown.
- Serve with salad in a bun and with hummus on the side.
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