one of the things I’m loving about the school holidays is just spending more time at home. Two ladies were chatting behind me at swimming – about me – but in that nice way where they know I’m listening. So I turned around and started chatting. They said what’s your number one secret for being so calm with all those kids? My answer. We spend a lot of time at home.
Honestly you know yourself that you are on top of things when you have more time at home……..and when you have a few crazy days when you’re always out of the house then the washing is piled up, cleaning needs doing and you’ve run out of toilet paper, bread and milk. Honestly my million dollar idea – the drive through corner store for things you run out of so you don’t have to get everyone out of the car for a loaf of bread!
So being on holidays and not doing the school run, the activities and having more time at home means I have some extra time to prepare dinners this week. And we’re all loving the variety as I try a few new things. This was a winner….go easy on the curry paste if it’s a spicy one or you have really little ones but this was delicious. Sometimes burgers can be really dry but these were so perfect and even when I reheated them when retro daddy walked in the door they still tasted fabulous. If you like burgers make sure you check out my quinoa burgers here.
And just a little note – if you wanted to make these vegan just leave out the egg, use some oats or more breadcrumbs to get the mixture together and be sure to find a vegan curry paste that is suitable. Too easy.
- 2 cans chickpeas
- 1-2 Tbsp thai curry paste (if you're making for vegetarian read the jar for ingredients)
- ½ onion
- 1 egg
- 2 slices of bread turned into breadcrumbs (or ½ cup breadcrumbs
- quick oats (optional)
- flour for rolling in
- salt, pepper, oil
- Make breadcrumbs by placing 2 slices of bread in thermomix or food processor and pulsing a few times. In the thermomix just press the turbo button a few times. Set aside.
- Place onion, curry paste and the chickpeas (which you've rinsed and drained) and process for 10 -15 seconds on speed 4.
- Add in egg and breadcrumbs and process 10 seconds on speed 4. Scrape down sides.
- Tip into a large bowl. Your mixture will be soft but if it's runny then add in some oats or more breadcrumbs. You don't want a really stiff mixture but firm enough to fry later on. Refrigerate at least ½ hour.
- Tip some flour onto a plate and take a good handful of the mixture and form into a small burger shape, coating it all in the flour. Be generous with the flour
- Now place the burgers on a plate and refrigerate again for at least 30 minutes.
- Heat up a few tablespoons of oil in a frypan and once hot fry your burgers for a few minutes on each side. If they start to burn just turn down the heat.
- Serve with some pitta bread and salad. Retro daddy liked these with some sweet chilli sauce.