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.
Recipe on our blog: https://live2give.nz/2015/06/02/chickpea-patties/
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!