This veggie burger is an alternative to eating its beefy cousin. It's high in fibre and actually tastes delicious.
110 people made this
1 (400g) tin chickpeas, drained and mashed
8 fresh basil leaves, chopped
4 tablespoons oat bran
4 tablespoons porridge oats
200g (7 oz) cooked brown rice
1 packet firm tofu
1 clove garlic, minced
5 tablespoons barbecue sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried sage
1 dessertspoon vegetable oil
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
In a large bowl, stir together the mashed chickpeas and basil. Mix in the oat bran, oats and rice; the mixture should seem a little dry.
In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain off the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Add the garlic and barbecue sauce to the tofu, and stir to coat.
Stir the tofu into the chickpea mixture. Season with salt, pepper and sage; mix until well blended.
Heat the oil in a large frying pan over medium high heat. Form patties, and fry in hot oil for about 5 minutes per side. Serve as you would burgers.