Veggie Burger with Ballymaloe MayoLish
- Cooking Time: 30 minutes
- Serves: 4
- Allergens:
Description
Nothing feels better than using leftover veggies to create a tasty meal for your family. Veggie burgers are a great way to use up veggies, chickpeas and breadcrumbs so you can do a fridge clear-out and know it is going to be a hit with the whole family.
Ingredients
- ½ onion (chopped)
- 1 stick of celery, or ¼ red pepper, or ½ carrot chopped
- Handful of parsley leaves
- 400g can chickpeas, drained and left to dry a little
- 1 tbsp Ballymaloe MayoLish
- 2 tbsp plain flour
- 1 tbsp dried breadcrumbs
- Oil, for frying
- Burger buns or pitta bread lettuce
- Lettuce (optional)
Dietary Suitability
Method
- In a food processor combine the onion, celery, parsley and most of the chickpeas into a coarse paste. Mash the remaining chickpeas and stir them into the paste with the Ballymaloe MayoLish, flour and breadcrumbs. Season with salt & pepper.
- Divide the mixture into quarters and shape into 4 patties. Leave to set in the fridge overnight or for at least an hour.
- Heat the oil in a frying pan and fry the patties until they are golden brown and crisp.
- Stack your burger using your favourite toppings, and a generous layer of Ballymaloe MayoLish.
