Thursday, May 23, 2013

spicy curry burgers

These burgers were inspired by an Ethiopian garbanzo bean dip I made recently. Since the girls would be having something different for dinner, I didn't worry about them being too spicy. I love the combination of flavors - ginger, curry, shallot.  The texture is a lot like falafel but the taste is quite different. 

1 can garbanzo beans, rinsed and drained
1 heaping TB minced shallot
1 tsp grated ginger
1 garlic clove, grated
1 tsp curry powder
1/2 tsp tumeric 
1 tsp bragg liquid amino acid (or soy sauce)
1/4 cup broccoli, chopped fine
1 1/2 tsp jalapeno pepper, minced
1/4 cup panko bread crumbs
1 flax egg (1 TB flax seeds blended with 3 TB water)
1/2 tsp salt
black pepper

Place the garbanzo beans, shallot, ginger, garlic, curry powder, turmeric, bragg and chopped broccoli in a cuisinart and pulse until everything is broken up. It will have some texture but the beans will be pretty broken down. Scrape into a bowl, stir in the bread crumbs, jalapeno, salt and flax egg. Stir well to combine. Form into patties and fry in a bit of oil for about 4 minutes per side.
I served mine with tomato, kale, mustard and vegenaise.

A couple of days later I cooked the the remaining burger and ate it with a salad and mustard balsamic vinaigrette.

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