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Whole Wheat Cocoa Bun Burgers With Chickpea Vegetable Patties

Cocoa in burger buns? Seems a little odd to you? Not to me, it doesn't. The thought of adding some chocolate flavour in buns without the sweetness and fat, seemed too good to pass up when I first saw them at Palachinka, Marija's beautiful blog. And when she des
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Course Snack
Cuisine global vegetarian
Servings 6 serving

Ingredients
  

For the Whole Wheat Cocoa Buns :

  • 2 cups whole wheat flour
  • 1 3/4 tsps active dry yeast
  • 1 tbsp honey
  • 1 1/2 tbsps cocoa dark powder
  • 3/4 tsp red chilli powder
  • 1 tbsp olive oil
  • 1 tsp salt
  • 2 tbsps milk
  • flax seeds for sprinkling

For the Chickpea Vegetable Patties :

  • 1 onion medium , finely chopped
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/4 cup cabbage finely shredded
  • 1/4 cup carrots grated
  • 1/8 cup sweet corn (frozen)
  • 1 potato big boiled
  • 1 1/4 cups chickpeas cooked
  • 1 tsp coriander powder
  • 3/4 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 2 tbsps coriander leaves chopped
  • to taste salt
  • cutlets a little oil for pan frying the / patties

Instructions
 

  • 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 sautxe9 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 sautxe9 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.