- Serves 4
- 400g chickpeas rinsed and drained
- 200 grams blanched cleaned broad beans white skin off
- Handful of chopped parsley
- 1 clove garlic chopped
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. harissa paste
- 2 tbsp. flour
- 3 tbsp. sun flour oil (for frying)
- 1 small red onion chopped and fried gently 1min strained
- ½ tsp. salt
- 80-gram briccoch rolls
- Mixed green salad leaves I like using butter crunch or ice berg lettuce
- 2mm slices red onion for garnish
- Lemon and olive oil dressed green leaves
- 2mm slice of manchago cheese
- 20 mint leaves
- Peeled and deseeded cucumber 50 grms
- 1 tsp. creamed horseradish
- 250 mls Greek thickset yogert
Dry chickpeas on kitchen paper
Add to food processor with cooked onion garlic parsley spices harissa paste flour and salt
Blend till fairly smooth remove add to bowl
Fold in broad beans and weigh into 150grm balls
Lightly dust work surface with bread crumbs press tops flat & using a 15ins cake ring
Spin to form straight edges
Place on Greece prof paper on try and chill for 4hrs to set
Dressing
Mix cucumber horse radish and Greek yogurt then hold chilled
Pan fry bean cake golden brown on both sides
Toast brioche roll
Top roll bean burger with cheese and grill till melted
Top brioche bean burger
Add 1 tsp. yogurt dressing & sliced onion
Top with lettuce and place over brioche top
