45minutes, 20 of them waiting
703Calories
24gProtein
1serving
A vegetable patty has to do two things: hold together and take on a crust in the pan. Linseed binds, oats give bite, and 20 minutes in the fridge does the rest.
Ingredients
Forserving
- 150 gChickpeas, drained
- 30 gRolled oats
- 10 gLinseed, cracked (1 tbsp)
- 30 gOnion
- 10 gCanola oil (1 tbsp)
- 60 gBurger bun (1 piece)
- 40 gTomato (2 slices)
- 20 gSalad leaves
- 15 gHummus (1 tbsp)
- Cumin, coriander, paprika, garlic, salt
How to make it
- Stir the linseed with three tablespoons of water and leave it to swell for ten minutes.
- Roughly mash the chickpeas with a fork, mix with the oats, linseed, finely diced onion, garlic and spices, then salt.
- Shape into a thick patty and chill for 20 minutes.
- Fry in the oil over medium heat for four minutes a side, turning only once.
- Toast the bun, hummus on the base, salad, patty, tomato, lid.
One tip
Do not mash too finely: whole chickpeas in the patty give the bite that a packet substitute never has.
Nutrition per serving
| Calories | 703 |
|---|---|
| Protein | 24 g |
| Fat | 25 g |
| Carbs | 94 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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