Yield: 1 servings
|1 \N||420 g can chick peas; drained and rinsed|
|120 grams||Hazelnuts; chopped|
|1 \N||Onion; finely chopped|
|2 \N||Carrots; grated|
|2 tablespoons||Tomato puree|
|2 tablespoons||Worcestershire sauce|
|\N \N||Freshly ground black pepper|
|\N \N||Dried wholemeal breadcrumbs for coating|
|\N \N||Olive oil for shallow frying|
|\N \N||Crisp dressed lettuce leaves|
|\N \N||Sliced tomatoes|
|\N \N||Tomato ketchup/mustard and honey|
|\N \N||; mayonnaise|
In a large bowl, mash the drained chick peas with a potato masher or if you haven't a masher, clench your fish and pummel the chick peas with your hand. Stir in the hazelnuts, onions, carrots, tomato puree, Worcestershire sauce and egg and mix well. Season to taste.
Shape the mixture into 4 flat burgers and lightly sprinkle with the breadcrumbs. Place in the fridge to chill for 30 minutes.
Shallow from the vegedillas for 3-4 minutes each side until golden and cooked. Serve with the dressed salad and tomato ketchup or mayonnaise.
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Carlton Food Network
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