SPICY MOROCCAN VEGGIE BURGERS

SPICY MOROCCAN VEGGIE BURGERS

INGREDIENTS

1 cup Quinea
500ml Massel Vegetable stock
200 gm Sweet Potato peeled , roughly chopped
1 Brown onion, cut into quarters
2 tsp Garlic cloves
500 gm cooked Chickpeas
2 tbls extra virgin Olive oil
1 tsp Turmeric
2 tsp gnd Cumin
2 tsps gnd Coriander
½ tsp gnd Ginger
⅛ tsp gnd Cassia
2 tsps Salt Flakes
3 tbls Coriander chopped
¼ cup dried Apricots chopped
2 tbls Almonds chopped
2 tsps SHASHEMANE MOROCCAN HARISSA SAUCE
3 Eggs
⅓ cup Breadcrumbs
Extra virgin olive oil for frying

METHOD

1. Heat pan over medium heat. Add the Quinea and dry roast until golden brown. Remove. Bring the vegetable Stock to a boil in a saucepan and add the Quinea Cover, reduce the heat to medium, and simmer for 15 mins. Remove from heat, sit for 10 mins. Transfer to a large mixing bowl and let cool completely.
2. Place the Sweet Potato, Onion and Garlic in a food processor, pulse until finely chopped. Transfer to a bowl. Next pulse the Chickpeas until finely chopped.
3. Heat the Olive oil in a pan over medium high heat and cook Sweet Potato mixture and chopped Chickpeas 7 minutes. Add the Coriander, Apricots, Almonds, all the spices, and SHASHEMANE MOROCCAN HARISSA SAUCE. Cook for 2 mins. Remove from heat and let cool completely.
4. Add the sweet Potato mixture to the cooked Quinea and the Breadcrumbs. Stir to combine. Add the Eggs and stir until thoroughly combined.
5. measure ½ cup of the mixture per patty. Form the mixture into a patty between your hands and place on a plate. Cover with Cling wrap and refrigerate for 4 hours.
6. Heat Olive oil in a large non-stick pan over medium-high. Once the oil is hot, add the patties and cooked 4-5 minutes on each side. Turn the patties once to prevent them from falling apart. Let the patties sit for a couple of minutes before serving to allow them to firm up a bit.