recipes
Vegetarian bigilla burgers with grilled aubergine and Greek yogurt
Serves: 6
Ingredients
For the burgers
- 2 tbsp olive oil (Borges)
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- 1 red pepper, diced
- 1 x 400g tin chickpeas, drained
- 2 heaped tbsp bigilla (Camel brand)
- 1 egg
- 1 tbsp chopped coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 x 200g tin sweet corn
- 3 tbsp oats (Quaker)
- Salt and pepper
- 2 heaped tbsp bigilla (Camel Brand)
You will also need
- 6 small burger buns
- Grilled aubergine slices
- Tomato ketchup
- Salad leaves
- Greek Yogurt (Mevgal)
Method
Start this recipe by heating up a tablespoon of oil and fry together the garlic, onion and peppers till soft. Place the chick peas in a medium bowl and mash to a puree. Add in all the remaining ingredients including the fried onion mixture. Using flour, form into 6 thick patties and fry in a pan with a little oil for 5 minutes on each side till golden brown. Serve in the buns with ketchup, grilled aubergine slices and yogurt.
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