Chickpea Burgers with Mango Salsa
Finding a good meat-free burger patty that stays together
to cook properly on a braai is a difficult task. Not only is this
burger delicious, it won’t fall apart and only takes 10 minutes to
cook on the coals. The spicy mango salsa is optional but adds a
good bite and fresh flavour for hot evenings spent by the pool.
Chickpea burger patty
- 1 can chickpeas
- ¾ cup rolled oats
- 1 egg*
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ medium red onion, finely chopped
- A handful fresh coriander, chopped
- 1 tablespoon olive oil
- ½ cup soaked sundried tomatoes, chopped
- Salt and pepper
*For a vegan option, replace the eggs with ‘flax’ eggs. One flax egg = 1 tablespoon flax seeds mixed with 3 tablespoons of hot water and stirred.
Rinse and drain the chickpeas and mash them with a fork.
Add the rest of the ingredients and mix well. Mould the mixture
into burger patties and refrigerate until ready to braai. The
mixture may be too crumbly to braai on a grid, so use a pan
and place on the fire. Cook one side until nicely browned and
turn over and cook the other side. Serve with mango salsa.
Chop a few mangoes, a small red onion, a handful of
coriander and some jalapeños (or green chillies) finely,
mix them in a bowl and sprinkle with salt. One chilli has
quite a kick but for the chilli lovers, two or even three
small chillies will bring a lot of heat. Mango salsa is the
perfect light and fresh burger topping to take your burger
braai to the next level.