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Ingredients
- 100g/4oz fresh green beans
- 100g/4oz bulgur wheatt
- 225ml/8fl oz boiling water
- 1 small courgette
- 1 small carrot
- 1⁄2 Granny Smith apple
- 100g/4oz canned cooked
- chickpeas, rinsed and drained
- 1 tablespoon minced onion
- 1 tablespoon peanut butter
- 1 1⁄2 tablespoons vegetable oil
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon chilli powder
- 100g/4oz fresh breadcrumbs
- salt and freshly ground black pepper
Instructions
- Cook the green beans in boiling water until tender but still with a bite.
Refresh in cold water, drain and chop finely. - Cook the bulgur in boiling water for 1 minute. Remove from the heat,
cover and leave to stand. - Grate the courgette and carrot, then peel, core and grate the apple.
Wrap in a clean tea towel and squeeze out excess moisture. Combine
with the green beans in a mixing bowl. - In a blender or food processor, purée the chickpeas, onion, peanut
butter, oil, curry powder and chilli powder until smooth. Season with salt
and pepper. Add to the grated vegetables. - Drain the bulgur through a strainer, pressing with the back of a spoon to
extract excess liquid. Add to the bowl. Add the breadcrumbs and
refrigerate for 1 hour. - With wet hands, shape the mixture into four burgers. Cook under a
medium grill for 3 minutes on each side. Serve hot.
