5.0/5 rating (3 votes)

Vegan Wild Rice, Cumin & Chickpea Burgers

Channa Chaul Tikki

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN VEGAN LACTOSE-FREE DAIRY-FREE HEALTHY LOW-FAT
  • Prep 10 mins
  • Cook 15 mins
Vegan Wild Rice, Cumin & Chickpea Burgers

Hari says

Burgers can be made with anything and using ingredients with textures is always a good idea. This is a recipe I created for Tilda Rice. The wild rice gives an amazing bite to these burgers and I have spiced them with chilli and cumin which adds a wonderful depth.

The burgers can be a bit tricky to cook as they are very delicate so be gentle with them. If you want to you can finish them in the oven. The chickpeas help them to bind but adding a little chutney (spiced tomato chuney) to the mixture helps too. They are deliciously filling so perfect tucked into a pitta with a salad on the side.

  • Ingredients
  • Method
  • 200g cooked and cooled wild rice
  • 200g tinned chickpeas, drained
  • 2 shallots, minced
  • 1 tsp cumin seeds
  • 2 clove garlic, minced
  • 6 mushrooms, finely chopped
  • 1 green chilli chopped (optional)
  • 1 large fresh tomato, diced
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 35g Panko breadcrumbs
  • 2 tbsp chopped fresh coriander
  • ½ tsp Kashmiri chilli powder
  • 2 tbsp rapeseed oil for frying

Method

  1. Cook the rice as per the instructions on the pack.
  2. Heat the a frying pan over medium heat. Once hot, add oil and cumin seeds.
  3. Once fragrant add the shallots and cook until translucent then add the garlic and cook for a minute. Add the mushrooms, chopped green chilli and tomatoes.
  4. Season with salt, turmeric and chilli powder, and saute until you have a dry paste. 
  5. Add the drained chickpeas, cooked rice, to coat and remove from heat and set aside.
  6. Put the cooled mixture, fresh coriander, panko breadcrumbs into a bowl and mix thoroughly with your hand. Squash the chickpeas until you have a pliable mixture – it should come together. 
  7. Form the mixture into four 1/2-inch thick patties – you need to press them together very firmly and place in the fridge so they set.
  8. Heat oil in a large frying pan over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.
  9. Toast some wholemeal pitta breads and serve the burgers in the pitta with salad and some Spiced tomato chutney.

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