Curry Coconut Chickpea Snap Bean Burger
Curry Coconut Chickpea Snap Bean Burger
½ cup Chickpeas
12-15 Snap Beans (green beans),
½ cup glutinous rice flour
Bread Buns
1 tsp curry powder
2 tbsp Coconut Cream for patties, ½ tbsp Coconut Cram for bedding
1 tsp Salt
¼ tsp Sugar
Oil ¼ tsp oil for patties mix and 1 tbsp to cook the patties
not to recommend to use pepper
1. Use curry powder that does not contain garlic or onion.
2. Soak chickpeas overnight.
3. Take sauces and veggies out from fridge early enough for better taste feeling.
4. Ideal chickpea granule size to be 2-3mm long x 1mm wide.
5. Use food processor safely. Lock all components before process. Take container out and use long spoon to check the food inside the container. Pull spindle out with blades. Do not touch sharp blades with hands directly.
6. Use large bowl to make patties. Make patties with gentle force.
7. Make patties into a ball first, then press down.
8. Cooking patties is easy when we use flat pan and curved spatula.
9. When oil is warm in the pan, turn off the heat. Do this when putting in patties may also protect you from being burned.
10. Carefully control cooktop heat to cook patties so both sides are in crispy golden brown and the patties are cooked.
11. Use wavy edge knife to cut buns and tomatoes.
12. Warm buns to get the best taste result.
Bedding: Coconut Cream
Topping and filling vegetables: Tomato, Cucumber, Alfalfa Sprouts
Sauce: Vegan Mayonnaise
1. Soak the chickpeas overnight.
2. Wash the snap beans, tomato and cucumber.
3. Drain and wash the soaked chickpeas.
4. Take the alfalfa sprouts out from the box.
5. Cut snap beans both end off. Then dice the snap beans.
6. Slice the tomato and cucumber.
7. Grind chickpeas into granules. Granule size to be around 2-3mm long x 1mm wide.
8. Mix the grinded chickpeas, diced beans, salt, sugar, oil, curry powder and coconut cream together with some glutinous rice flour.
9. Add glutinous rice flour as you go. Add some water if the mixture is too hard.
10. Mix them into dough. Then separate them into 4 equal parts.
11. Heat a flat pan. Add oil. ½ table spoon of oil for the start. When oil is warm. Turn off the heat.
12. Make patties from the mixture.
13. When all the patties are made and are in the pan, turn on the heat of the pan.
14. Cook patties in the flat pan.
15. Control heat well to cook the patties and make both sides of the patties in golden brown.
16. Spread coconut cream and vegan mayonnaise on the bread. Make burgers with bread buns, cucumber, tomato, cooked patties and alfalfa sprouts. Use vegan mayonnaise for dressing.
17. Enjoy.
