Thai chickpea burgers with pak choi

Created by the wonderful Mindful Chef

Talk about taste! Our fragrant chickpea burgers are infused with curry paste and spring onions, then pan-fried to tempting crispiness. We dollop over a sticky sweet chili sauce and serve with vitamin C-rich pak choi.

Cooking Instructions

Boil a kettle. Rinse the rice, then place in a saucepan with 600ml boiling water and a pinch of sea salt. Simmer for 20-25 minutes, then drain.
Finely chop the chilli (remove the seeds for less heat). Finely slice the spring onions. Trim the pak choi and slice in half lengthways.
Drain the chickpeas and rinse. Place in a bowl and mash until thoroughly crushed. Stir in the curry paste, chickpea flour and spring onions. Season with sea salt. Form the mix into 6 burgers, each a maximum of 2cm thick.
Make the sweet chilli sauce. Heat a small saucepan on a gentle heat and add the maple syrup, chopped chilli and the juice from the lime. Boil on a high heat for 2-3 mins, until the sauce begins to thicken to a syrupy consistency. Remove from the heat and set aside. Reserve 2 tbsp for the drizzle.
Heat a frying pan with 1 tbsp oil on a medium heat. Cook the chickpea burgers for 3 mins on each side, until turning golden. Remove from the pan and keep warm. Roughly chop the coriander leaves.
Heat the same frying pan with 1 tsp oil on a medium-high heat. Cook the pak choi for 2 mins on each side. Meanwhile, add the cooked rice to the remaining sauce in the pan and stir to coat. Stir through the chopped coriander.
Serve the chickpea burgers with the rice and pak choi. Drizzle over the reserved sauce.

Cook time: 30 mins

Cuisine: Asian

Ingredients

Nutritional Information