Preparation time is 25minutes
Cook time is 20minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 9.39 dollar
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 1/2 avocado
- 1/2 small red onion, thinly sliced
- 1/2 cup continental parsley, chopped
- 3 spring onions, chopped
- 1/2 cup fresh parsley, chopped (can mix with chives and basil if available)
- 400grams chickpeas, rinsed, drained
- 1 1/2tablespoons lemon juice
- 1/3 cup Greek-style yoghurt
- 1 1/2 cup quinoa, cooked
- 2tablespoons baby rocket leaves (to serve)
- 1/4 cup olive oil
- 2 free range eggs
- 1tablespoons apple cider vinegar
- 200grams solanato tomatoes, sliced
- 4 vine-ripened tomatoes, chopped
- 1/2 cup dried breadcrumbs
- 2 cloves garlic, chopped
Nutrition per serving
2920kJ / 700Cal
2920 Kilojoules or 700 Calories
34% of daily energy intake*
Protein
24.1grams
Fat
26.0grams
Carbs
71.2grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Process 1 spring onion, 1 garlic clove, chickpeas, quinoa, parsley and eggs in a food processor until combined. Transfer to a bowl. Stir in breadcrumbs and season with salt and pepper. Using damp hands, shape mixture into 8 patties, using 1/3 cup for each.
Step 2 of 4
Heat half the oil in a large frying pan over medium-high heat. Cook patties, in batches, turning once, for 6-8 minutes or until golden and warmed through.
Step 3 of 4
Meanwhile, process avocado, vinegar, lemon juice, herbs, yoghurt, remaining spring onion, garlic and oil until smooth and combined. Season with salt and pepper.
Step 4 of 4
Combine tomatoes and red onion in a bowl. Serve patties with tomato salad, dressing and rocket leaves.
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