Chickpea, potato & quinoa burgers

Method

1. Sauté off the onions, chillies, and garlic in a glug of the oil.
2. Add 3 teaspoons of the spices to the mixture and mix well.
3. Add the chickpeas, chopped tomatoes, 1 teaspoon of vegetable stock powder.
4. Allow the mixture to simmer for a while until the chickpeas have softened enough to eat then remove from the heat.
5. In the meantime, cook the quinoa in a rice cooker or flat-bottomed pan with the 250ml of water, remaining vegetable stock, and spices.
6. Once all the ingredients are cooled, add them to a food processor and blend.  You may need to do this in batches depending on the size of your food processor.  If you do, try to make sure there’s an equal amount of each ingredient in each batch.
7. Once the mixture has blended, add the flour, a tablespoon at a time and mix, keep going until you reach a consistency that is still fairly moist but firm enough that it will hold its shape when shaped and handled gently.
8. With some of the flour in a bowl, and begin making the mixture into balls and coating them in the flour before squashing them into burger patty shapes.  How big is up to you – judge it based on the size you want.
9. Heat up about 2-3 inches of vegetable oil in a wok, to test the temperature is right, drop a small amount of mixture into the pan and if it bubbles, it’s ready to cook the burgers.
10. Cook the burgers for 5-10 minutes, until a lovely golden brown colour, then transfer them to a plate with some kitchen roll to drain the excess oil.
11. Serve in burger buns with whatever garnish you fancy and some yummy potato wedges or chips.  I love them with red onions, grated courgette and chilli jam.  Mmmmmm!