Chickpea Burger and Rosemary Salt Fries
 

Vegan, Soy free, Gluten free optional
Serves 4
Prep time: 30 minutes
Cook time: 30-40 minutes
Cost:
Chickpea Burgers and Avocado Spread: $13.00
Rosemary Salt Fries and Garlic Aioli: $6.10*

Ingredients

Chickpea Burger
1 1/3 cups chickpeas, rinsed
1 shallot, diced small
1 clove garlic
2 flax eggs (2 tbsp ground flax seed + 6 tbsp water, soaked)
1 tsp salt
1/2 tsp cumin
1/4 tsp pepper
2 tsp lemon juice or vinegar
3 tbsp water
1 cup organic bread crumbs
4 whole wheat burger buns

Zesty Spinach Avocado Spread
2 tbsp lemon or lime juice
1 cup organic baby spinach
1 large ripe avocado
2 tbsp water + more to get the blender blade going

Rosemary Salt Fries
3 large russet potatoes
1/4 cup olive oil
3 tbsp fresh rosemary or 2 tbsp dried
2 tsp salt

Garlic Aioli Dipping Sauce
2 large garlic cloves
2/3 cup cashews
2 tsp lemon juice or vinegar
3 tbsp water + more to get the blender blade going

Instructions
Heat oven to 375F
Start by slicing the potatoes into long thing slivers or matchsticks.  Place on a baking sheet in a single layer.  Drizzle olive oil over the potatoes and use your hands to mix and coat.  If you are using dried rosemary, mix with salt in a small container.  If you're using fresh rosemary, toss in a blender and blend until small pieces form.  Combine with salt.  Sprinkle rosemary salt mixture over the fries and mix to coat.  Place in the oven and bake for 25 minutes.

Meanwhile, prepare your chickpea patty mixture.  Saute the shallot and garlic in 1 tsp olive oil over medium heat.  Place the remaining ingredients (except for the buns) in a food processor.  When shallot and garlic are fragrant, add to the food processor and process until a dough forms. 

With wet hands, form dough into 4 medium sized patties. Alternatively, you can form into 12 small nuggets for kids!  Place bread crumbs in a shallow bowl and take turns dipping each patty in the crumbs to coat.  Place on a prepared baking sheet continue until all patties have been dipped in the breadcrumbs.  Bake at 375F for 20-25 minutes.  

If the fries are not crispy after 25 minutes at 375F, turn your oven up to broil and broil them for 5-10 minutes.  Oven temperatures will vary so this may be necessary.  

Prepare Lemon Spinach Avocado spread (to top your Chickpea patties) by placing all ingredients in a blender and process until smooth.  Empty the spread out into a bowl and rinse blender. Serve on top of chickpea burger.

Prepare Garlic Aioli dipping sauce (for the fries) by placing all ingredients in a blender and blend until smooth.  You may need to add more water to get the blade going .  Serve with rosemary salt fries.

*The cost of all my recipes will depend on the season and expense of produce at that time.  I don't expect the cost to be any higher than the price I list above.
 

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