Crumbed Chickpea Zucchini Potato Burgers
Crumbed Chickpea Zucchini Potato Burgers
¼ cup chickpeas
1 potato (200g)
Zucchini (230g)
3 tbsp Panko bread crumb
¼ cup glutinous rice flour
Multigrain Buns
½ tsp salt
¼ tsp sugar
½ tsp oil for patties, 1 tbsp for cook the patties.
1. Soak chickpea overnight
2. Keep potato skin
3. Use Food processor safely
4. Chickpea granule size 2mm long by 1mm wide
5. Control oil temperature by adding oil as you cook
6. Zucchini piece for filling is great
7. Warm buns to get best taste feeling
8. Sauce and topping veggie stick to this recipe
Bedding: Dijon mustard
Topping: Tomato
Sauce: Tomato sauce (ketchup)
1. Soak chickpea overnight.
2. Wash, cut and Boil potato for 20 minutes.
3. Grind chickpea to chickpea granules.
4. Wash, cut Zucchini, and dice Zucchini. Leave some piece for filling.
5. Cut Tomato into pieces for topping.
6. In a bowl, mix chickpea, potato, Zucchini, salt, sugar, oil and half of the glutinous rice flour together, mix it well, then add the rest glutinous rice flour.
7. Make to dough and separate into 3 equal parts.
8. Make each dough parts into patties and put panko bread crumb on the patties.
9. Cook patties to golden brown in flat pan.
10.Add Zucchini piece after patties are flipped side.
11.Warm bread buns.
12.Cut bun, spread mustard sauce.
13.Make Burgers using Bread bun, mustard sauce, cooked Zucchini piece, patties, tomato piece, dressed with Tomato sauce.
14.Close the burger with top bun.
15. Enjoy.
