MANUKURA Make Chickpea Patties

MANUKURA year 9 food technology students @ Wholegrain Organics yesterday – made delicious chickpea patties & homemade organic BBQ sauce.
 
They combined grated carrot, cooked brown jasmine rice, chickpeas, cumin, lemon juice, dill, Bragg (like soy sauce) – then blended up 1/3 of the mixture in a food processor to make it sticky and hold the batter together. We then formed burgers (in gluten free breadcrumbs) – a bit of an art to forming a nice pattie! We pan fried the burgers and served with our organic BBQ sauce and cashew topping.
 
 
To make the BBQ sauce we roasted red capsicum slices, diced lots of onions & garlic, cooked it up with lemon juice, canned tomatoes and Bragg.
 
The girls also requested we make the seasoned tofu cubes again – a favourite – take a block of firm tofu, cut into small cubes, dress with extra virgin olive oil, vegetable stock powder, paprika and sea salt (generously), mix with your hands, spread on a baking sheet and roast for around 20 mins @ 200 degrees C until puffed up and golden and a bit crunchy on the outside, still soft in the middle. Yum!

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