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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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These bear no resemblance to hamburgers other than being delicious in a bun with the same sort of topping. The batter will keep, covered, in the fridge, for up to a week making this an extremely convenient and delicious lunch or quick supper dish, or you can make tiny ones and serve as an appetizer. NOTE: I continue to make these regularly, and not surprisingly, don't make them the same every time. I often omit the Jalapeno and ginger, and instead add an extra grated zucchini and a tablespoon of mild curry powder. Ingredients:
1 1/2 cups gram flour |
1 teaspoon ground cumin |
1 teaspoon salt |
1 tablespoon grated fresh ginger |
2 jalapeno peppers, minced |
1 carrot, grated |
1 small onion, minced |
2 tablespoons minced cilantro or 2 tablespoons parsley |
1 cup corn kernel |
2/3 cup water |
2 tablespoons vegetable oil |
Directions:
1. Mix the seasonings with the chick pea flour.
2. Slowly mix in the water, working well to remove all lumps.
3. Stir in the vegetables.
4. It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
5. Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
6. Fry until browned on each side, about 5 minutes per side.
7. Do two or three at a time.
8. Add 1 tbsp more oil for the second batch.
9. These are nice served with tamarind sauce or even a steak sauce like H.P.
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