Pea and feta burger with curried mayo

Food24
4 servings Prep: 30 mins, Cooking: 30 mins



By Food24 October 22 2018
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Ingredients (24)

15 ml medium curry powder
1 garlic clove
125 ml LANCEWOOD® Double Cream Plain Yoghurt
80 ml mayonnaise — French-style
15 ml peach chutney
15 ml coriander
salt and freshly ground black pepper
430 ml frozen peas — thawed
125 ml feta cheese — chopped
½ red onion — chopped
2 garlic cloves
8 fresh basil
5 ml salt
freshly ground black pepper
1 x 400g canned chickpeas — drained
60 ml coconut flour
olive oil — for frying
4 sesame seed burger buns
60 g butter lettuce
8 brown mushrooms — fried
1 avocado — diced
½ red onion — finely chopped
15 ml lemon juice
fresh basil
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Method:

For the curried mayo, heat the oil in a saucepan over low heat.

Add the curry powder and garlic and fry, 1 min.

Combine it with the remaining ingredients in a food processor and blend until smooth. Season it to taste.

For the pea patties, combine the peas, Feta, red onion, garlic, basil, salt and pepper in a food processor and blend until chunky.

Mash the chickpeas and combine it with the pea mixture.

Stir in the coconut flour and form the mixture into 4 patties.

Dip each patty into the breadcrumbs.

Heat the oil for shallow frying in a large pan over medium heat.

Fry the patties until golden and crisp, 2-3 mins per side.

Drain on kitchen paper.

To assemble the burgers, slice the buns open and spread each half with some of the curried mayo.

Layer the lettuce, mushrooms and patty onto the base of each burger.

Combine the avocado, red onion and lemon juice and season it to taste.

Spoon this salsa over each burger and add a basil leaf or two.

Top each burger off with the top halves of each bun before serving.

TIP: Spicy shop bought alternatives to the curried mayo would be Thai chili pesto, chimichurri sauce, creamy Sriracha sauce or sweet chili sauce.



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