This patty is as simple as a burger can get with a only a few cupboard staple ingredients. Throw all the ingredients into a blender and you’ll be done in no time. The beauty of this recipe is it’s super versatile when it comes to cooking method; whether your bake or fry, it’s just as delicious.

The burgers can be simply sautéed and served as is for a more tender texture, or popped into the oven and baked for another 20 to 30 minutes to firm up even more. This allows you to control the tenderness and reach the ultimate texture you desire.

Ingredients: 

1 can chickpeas

1 can sweetcorn

1/4 cup roasted red bell pepper

1/2 tsp cayenne pepper

1 garlic clove

1/2 small onion, roughly chopped

1 tsp cumin

1 tsp smoked paprika

1/2 tsp oregano

1 tsp coriander powder

1/4 tsp black pepper

1/4 tsp cumin seeds

1/2 tsp himalayan salt

2 tsp nutritional yeast

1 tsp lemon juice

1/4 cup coriander, chopped

3 tbsp or more oat flour

Coconut oil

Method: 

Drain and wash the chickpeas and corn and add to a food processor/blender. Add the roasted red pepper, salt, spices, cumin seeds, lemon juice, nutritional yeast, garlic, coriander, onion and pulse to get a coarse pasty mixture.

Transfer mixture to a bowl. Add oat flour and mix well. Shape into 4 burger patties and coat with more flour for a crispy outside.

Heat a pan on medium with a teaspoon of coconut oil and fry the patties for 3 to 4 minutes each side. Top with your favourite sauce like hummus, tahini or ketchup. Serve with your favourite salad or gluten-free bun and garnish with spring onion. YUM!