Recipe by Jenny Sanders
These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping. The "batter" will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer. NOTE: I continue to make these regularly, and not surprisingly, don't make them the same every time. I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder.
- 1 1⁄2 cups gram flour
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 tablespoon grated fresh ginger
- 2 jalapeno peppers, minced
- 1 carrot, grated
- 1 small onion, minced
- 2 tablespoons minced cilantro or 2 tablespoons parsley
- 1 cup corn kernel
- 2⁄3 cup water
- 2 tablespoons vegetable oil
Directions See How It's Made
- Mix the seasonings with the chick pea flour.
- Slowly mix in the water, working well to remove all lumps.
- Stir in the vegetables.
- It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
- Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
- Fry until browned on each side, about 5 minutes per side.
- Do two or three at a time.
- Add 1 tbsp more oil for the second batch.
- These are nice served with tamarind sauce or even a steak sauce like H.P.