Ingredients
-
80ml (1/3 cup) olive oil
-
3 shallots, trimmed, finely chopped
-
2 garlic cloves, crushed
-
400g can chickpeas, rinsed, drained
-
1 carrot, peeled, coarsely grated
-
80g feta, crumbled
-
1 egg
-
70g (3/4 cup) dried (packaged) breadcrumbs
-
1 Turkish bread loaf, quartered crossways, split
-
200g ctn tzatziki
-
25g baby spinach leaves
-
1 vine-ripened tomato, thinly sliced
-
2 Lebanese cucumbers, trimmed, peeled into ribbons
-
Fresh mint leaves, to serve
Method
-
1Heat 1 tablespoon oil in a frying pan over medium heat. Cook shallot and garlic, stirring, for 2 minutes or until soft. Transfer to a food processor. Add chickpeas, carrot, feta and egg, and process until combined. Transfer to a bowl. Season with salt and pepper. Add the breadcrumbs and mix until combined. Divide mixture into 4 equal portions. Shape each portion into a 6mm-thick, 10cm-diameter patty.
-
2Heat the remaining oil in a non-stick frying pan over medium heat. Cook the patties for 4 minutes each side or until browned and cooked through.
-
3Meanwhile, preheat grill on high. Cook the bread under grill for 2 minutes each side or until lightly toasted.
-
4Divide half the bread, cut-side up, among serving plates. Spread with a little tzatziki. Top with spinach, tomato, chickpea patty, cucumber and mint. Top with a dollop of tzatziki and the remaining bread.
Source: taste.com.au
Discussion about this post