Burgairean ghlasraich / Veggie Burgers

Airson 4 burgairean

STUTHAN
400g cearc-pheasairean
300g currain agus buntàta air am bruich
1 spàin mhòr ola an lus-ola
Fàisgeadh de shùgh liomaid
Fùdar cumin (neo spìosradh eile a-rèir do thoil) - na gheibhear eadar bàrr d’ òrdaig agus do chorraig
Piobar dubh
4 spàinean mòra criomagan-arain (ma thogras tu)

Ro-theasaich an àmhainn gu 200C/400F/Gas 6.

Prann na cearc-pheasairean le maide-prannaidh ann am bobhla.

Cuir na currain agus am buntàta bruich dhan bhobhla còmhla ris an spìosradh agus prann seo cuideachd. Cuir ris an sùgh liomaid agus am piobar dubh.

Le do làmhan dèan 4 cumaidhean burgair leis a’ mheasgachadh. Ma tha thu cleachdadh criomagan-arainn, còmhdaich na burgairean leis a seo.

Cuir beagan ola an lus-ola air trèidhe-fuine agus cuir na burgairean air an trèidhe. Tionndaidh iad gus am bi beagan ola air gach taobh.

Cuir an trèidhe dhan àmhainn airson 20-30 mionaidean agus tionndaidh na burgairean letheach slighe.

Leig le na burgairean fuarachadh beagan mas ithear iad.

Makes 4 burgers

INGREDIENTS
400g tin chickpeas
300g/10½oz cooked carrot and potato
1 tbsp rapeseed oil
squeeze lemon juice
pinch ground cumin
freshly ground black pepper
4 tbsp breadcrumbs (optional) for coating

METHOD
Preheat the oven to 200C/180C Fan/Gas 6.

Mash the chickpeas with a potato masher in a bowl.

Add the mashed vegetables and the cumin.

Mix well and add lemon juice, spices or pepper to taste.

The mixture then needs to be rolled into 4 burger-sized balls. Flatten the balls slightly. If you like, you can coat them with breadcrumbs.

Drizzle a tablespoon of rapeseed oil on a baking tray and place the bean burgers on top and then turn them all over so that they have a coating of oil on each side.

Place the baking tray in the oven and cook for 20-30 minutes, turning the burgers over midway through cooking. Allow to cool a little before serving.