Harissa-spiced veggie burgers

Best served in a toasted ciabatta roll stuffed with salad, these vegetarian  patties pack in nearly 20 times more carbs than a standard burger, and less than half the fat. They also keep their shape after freezing, so you can cook up a big batch in advance. Simply reheat with a couple of minutes in the microwave for a fast, filling and guilt-free lunch.

Serves: 12 burgers
Preparation: 40 mins

  • 2 x 400g tin of chickpeas
  • 1 small onion
  • 2 garlic cloves
  • 1 tbsp cumin seeds
  • 1 tbsp Al'Fez harissa paste
  • 1/2 pack fresh, flat-leaf parsley
  • 1 diced aubergine
  • 100g breadcrumbs
  • Plain flour, for dusting
  • Salt and freshly ground pepper for seasoning
  • Oil for brushing burgers

1 Drain chickpeas, and gently fry with aubergine, onion and garlic.
2 Add harissa paste and all other ingredients (except flour) and pulse in
a food processor. Season.
3 Dust hands with flour, divide mixture into 12 burgers and chill for 30 minutes.
4 Brush burgers with oil and grill for 20 minutes on a medium heat until piping hot and browned each side.


The Skinny

Calories 247
Fat 9.8g
Carbs 24g
Protein 6g