Preparation: 25 mins + chilling time Cooking: 20 mins Makes: 2
425g can chickpeas, drained and rinsed
1 cup firmly-packed grated carrot
1 cup firmly-packed grated zucchini
1/3 cup flat-leaf parsley, finely chopped
2 tbs white chia seeds
1 free-range egg, lightly beaten
¼ cup plain flour
Vegetable oil, for shallow frying
4 brioche burger buns, halved and toasted
Kewpie mayonnaise, for spreading
Lettuce leaves, thinly sliced Lebanese cucumber and sliced tomato, to serve
Step 1: Place chickpeas into a large bowl and roughly mash with a fork. Combine carrot and zucchini in a colander. Squeeze vegetables to remove
excess moisture and pat dry with paper towel.
Step 2: Add carrot, zucchini, chia seeds, egg and flour to the mashed chickpeas. Season with salt and pepper and mix until well combined. Form
mixture into 4 patties. Place patties onto a baking tray lined with baking paper, cover and chill for 30 minutes (or longer if time permits).
Step 3: Preheat oven to 180°C. Heat 1/2cm oil in a large frying pan over medium heat. Cook patties for 5 minutes on each side until golden. Drain
on paper towel then place on baking tray lined with baking paper. Bake for 8-10 minutes until cooked through.
Step 4: Toast buns. Spread toasted bun bases with mayonnaise. Top with lettuce, cucumber, and a veggie pattie. Drizzle with a little extra mayonnaise
and a slice of tomato. Top with bun tops and serve.