Whole Wheat Cocoa Bun Burgers With Chickpea Vegetable Patties
They do really well (in my opinion) as burger buns also, if you're willing to take a chance and do a bit of "out of the box" thinking where burger buns are concerned.
As for the patties, I just put together what I had on hand the particular day I made them as a snack for tea. Whenever I soak chickpeas, I always add a little more than I need. I cook them, then drain and freeze the extra chickpeas for later use so I almost always have some in the freezer.
I also made double the recipe of the patties and froze the left over patties and used them with these buns to make vegetable burgers. Use whatever you would like inside your vegetable burgers. My burger has some lettuce (surprisingly, considering we don't really like lettuce but I had some I needed to use up), onion, tomato, sweet and sour mango chutney and cheese. This makes my vegetable burger reasonably strong in the "healthy" department too.
For the Whole Wheat Cocoa Buns :
For the Chickpea Vegetable Patties :
- To make the Whole Wheat Cocoa Burgers, start by dissolving the honey and yeast in 1/2 a cup of warm water and allow to prove.
- Mix all the other ingredients, except the milk and flax seeds, in a bowl or food processor bowl. Add the yeast mixture and enough water to mix into a smooth and elastic dough. Shape the dough into a ball and place in an oiled bowl, coating the dough with the oil, and cover. Allow to rise till double in volume.
- Gently deflate the dough and divide into 6 equal portions. Shape each portion of dough into a bun. Brush the buns with milk and sprinkle with flax seeds. Cover wit a towel and allow the buns to rise a bit, for about 20 minutes.
- Bake at 190C (375F) for 35 minutes till the buns sound hollow when tapped. Since the cocoa would give the buns a brown colour, it would be a bit difficult to judge how brown the buns would have become. This recipe will make 6 burger buns.
- To make the Chickpea and Vegetable Patties, start by mashing the chickpeas and boiled potatoes very well, so no lumps remain. Keep aside.
- Heat 1 1/2 tsp oil in a pan, and sauté the ginger and garlic pastes and the onion till it turns translucent and soft. Add the spice powders and 2 tbsp of water and continue cooking over low to medium heat, for a minute. Now add the cabbage, carrot and sweet corn and sauté for another minute, on high heat. Turn down the heat to medium and add the mashed chickpea-potato mixture and salt. Mix well, and finally add the chopped coriander leaves. Take off the heat, and make sure the kebab/ cutlet/ patty mixture is well mixed.
- Once the mixture has cooled a bit, divide it into 8 equal portions and shape each into kebabs/ cutlets/ patties. If you feel the mixture is too crumbly and difficult to shape, you can add a tbsp of chickpea flour (and a tsp of water, if required) to the mixture and mix well. These kebabs/ cutlets/ patties will be slightly soft, but should not fall apart easily.
- If you use a non-stick heavy pan, you just need to lightly grease the pan to cook the cutlets/ patties. Cook them 3 or 4 at a time, until golden brown and slightly crisp. Then turn them over and similarly cook them on the other side too.
- You can also lightly brush the cutlets/ patties with oil and either grill or bake them. Use them in vegetable burgers and serve with oven baked potatoes (optional) for a filling meal. They can also be served as a side dish to a main meal. This recipe makes 8 patties, approximately 2" each.
- If you make the kebabs/ cutlets/ patties slightly smaller, you can serve them as appetizers or a snack, with tomato ketchup or coriander-mint and sweet and sour tamarind chutneys.