Burgers are favorites by many of us. We have all sorts of burgers, but if you need something extra healthy then tofu and chickpea burger is definitely the right choice for you. You can include this recipe if you are trying to incorporate the vegetarian diet into your lifestyle because it’s definitely fun to make and quite yummy!

Ingredients (Serves 4)

• 1 small red onion, chopped finely
• 1 garlic clove, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp lemon juice
• 425 g can chickpeas, drained and rinsed
• 75 g soft silken tofu (bean curd), drained
• 115 g cooked potato, diced
• 4 tbsp freshly chopped coriander
• 75 g dry brown breadcrumbs
• 1 tbsp vegetable oil
• 4 burger buns, split in half
• 2 medium tomatoes, sliced
• 1 large carrot, grated
• salt and pepper

Relish

• 1 tsp tahini (sesame seed) paste
• 4 tbsp low fat natural fromage frais
• 2.5 cm piece cucumber, finely chopped
• 1 tbsp chopped, fresh coriander
• garlic salt, to season

1. Place the onion, garlic, spices and lemon juice in a pan, bring to the boil, cover and simmer for 5 minutes until softened.
2. Place the chickpeas, tofu and potato in a bowl and mash well. Stir in the onion mixture, coriander and seasoning and mix. Divide into 4 equal portions and form into patties 10 cm across.
3. Sprinkle the breadcrumbs on to a plate and press the burgers into the crumbs to coat.
4. Heat oil in a non-stick frying pan and fry the burgers for 5 minutes on each side until cooked and golden. Drain on kitchen paper.
5. Mix all of the relish ingredients together in a bowl and leave to chill.
6. Line the bottom half of the buns with tomato and carrot and top each with a burger. Spoon the relish over the burger and place the top half of the bun on top.

Ingredients (Makes 12)

• 350 g raw tiger prawns, peeled leaving tails intact
• 350 g scallops, cleaned, trimmed and halved
• 1 bunch spring onions, sliced into 2.5 cm pieces
• 1 red bell pepper,deseeded and cubed
• 100 g baby corn, trimmed and sliced into 1 cm pieces
• 3 tbsp dark soy sauce
• 1½ tsp hot chilli powder
• ½ tsp ground ginger
• 1 tbsp sunflower oil
• 1 red chilli, deseeded and sliced

Dip

• 4 tbsp dark soy sauce
• 4 tbsp dry sherry
• 2 tsp clear honey
• 2.5 cm piece root ginger, peeled and grated
• 1 spring onion, trimmed and very finely sliced

1. Soak 12 wooden skewers in cold water for 10 minutes to prevent them from burning.
2. Divide the prawns, scallops, spring onions, bell pepper and baby corn cobs into 12 portions and thread on to the skewers. Cover the ends with foil so that they do not burn and place in a shallow dish.
3. Mix the soy sauce, chilli powder and ground ginger and coat the shellfish and vegetable kebabs. Cover and leave to chill for about 2 hours.
4. Preheat the grill to hot. Place the kebabs on the rack, brush the shellfish and vegetables with oil and cook for 2 to 3 minutes on each side until the prawns turn pink, the scallops become opaque and the vegetables are soft.
5. Mix together the dip ingredients.
6. Remove the foil and transfer the kebabs to a warm serving platter. Garnish with sliced chilli and serve with the dip.

Seven people submitted their caption for this photo, and we have a winner.

Winning caption:

“We have heard of pigs crossed with jelly fish but babies crossed with broccoli is taking genetic modifications too far!”

Submitted by Jackie from Herbs ‘n Oil

Congrats Jackie! 100 EC will be credited to your account. The rest that submitted will receive a consolation gift of 10 EC

Be sure to look out for our next contest soon.