Prep 15 mins
Cook 15 mins
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.
- 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.
Very unusual, a spicy veggie burger. But I liked it. It's a nice break from the same old flavoured veggie burgers.
This is flavorful, quick, and healthy! I love it. It reminds me of some Indian flavored veggie patties that I buy from Trader Joes. Those are potato based though. At my local indian grocer the gram (chickpea) flour is also called Brar Chana flour or Besan. I hope that helps someone who may be looking for it.
I liked these, they were tasty with the spices, and wonderful with chilli sauce. I froze a batch to reheat for lunches - made them a little dryer but not inedible.