Black Sesame Vegie Burgers with Wasabi Yoghurt

Swap traditional burgers for vegie patties spiced with wasabi yoghurt - a vegetarian delight!

Makes: 6

Time to prep: 40 minutes

Time to cook: 10 minutes

Ingredients

• 400g can chickpeas, rinsed, drained
• 400g can cannellini beans, rinsed, drained
• Juice of 1/2 lemon
• 1 teaspoon ground cumin
• 2 teaspoons soy sauce
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 1 carrot, finely grated
• 1/3 cup (50g) black sesame seeds
• 1/3 cup (50g) crushed roasted peanuts
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon finely chopped mint leaves
• 1 cup (70g) fresh sourdough breadcrumbs
• Rice bran oil, to shallow-fry
• 6 wholemeal burger buns, toasted
• Butter lettuce leaves, sliced tomato and Swiss cheese (optional), to serve

Wasabi yoghurt

1. 1 cup (280g) thick Greek-style yoghurt
2. 1/2 teaspoon wasabi paste, plus extra to taste
3. Juice of 1/2 lemon

Method

• Mash chickpeas and beans in a bowl using a fork. Stir in juice, cumin and soy, then add onion, garlic, carrot, sesame seeds, peanuts, herbs and breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up.
• Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.
• Heat 2cm oil in a large frypan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.
• To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

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Vegie Fritters Recipe

Packed with vegies, these fritters are so tasty the kids won't even realise they're healthy!

Serves: 4

Preparation time: 20 minutes

Cooking time: 5 minutes

Ingredients

• 1 medium zucchini 
• 1 x 310g can sweet corn kernels, drained 
• 1 small carrot 
• 1 small Spanish onion 
• 1/4 cup wholemeal self raising flour
• 1/2 tsp ground cumin 
• A pinch of cinnamon 
• 3 eggs, separated 
• Olive oil cooking spray 
• Tzatziki to serve 
• Cherry tomatoes and salad greens to serve

Method

• Preheat oven to 150ªC
• Grate zucchini, carrot and onion into a large bowl along with the drained corn. Add flour, cumin and cinnamon
• Stir through the egg yolks and season with freshly ground black pepper
• Whisk the egg whites until firm peaks form and gently fold through the egg yolk mixture
• Spray a large frying pan with olive oil and heat over medium heat
• Place two tablespoons of the mixture into the pan and cook for two minutes on each side, or until golden brown
• Remove the fritters from the pan and keep these warm in the oven. Repeat the process with the remaining mix
• Serve with tzatziki, cherry tomatoes and mixed green leaves

Recipe and image provided courtesy of Australian Egg Corporation.

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