Meal 4 Chickpea and Spirulina Patties (made into a burger)

Chickpea and Spirulina Patties on Dark Rye

(Makes approx 8  Patties)

Ingredients

2 cups Dry chickpeas

½ bunch Parsley Chopped

½ cup onion chopped

1tsp- 1tbs spirulina powder depending on taste

½ tsp vegie salt

1 egg (optional- see below)

1 heaped tsp cumin

1 tsp garlic crushed

2 tsp baking powder

Extra virgin Olive oil Spray

Burgen Dark Rye bread- toasted, avocado and salad for serving

Method

Soak chickpeas in plenty of water in the fridge over night.

Chickpeas can alternatively be sprouted before you prepare this recipe if desired (see sprouting section at end) or you could use organic in a can if you are in a big rush.

Next day drain chickpeas and rinse well.

Place in food processor with parsley, onion, spirilina salt, cumin, and garlic and mix until smooth.

You can add a egg at this point if you like to help keep the patties together but this is optional and not essential at all.

Once smooth add baking powder and mix until combined.

Cook patties in a non stick fry pan with a little oil, or olive oil spray. Cook for 5 min or so on each side until slightly golden. Be careful not to over cook as this will make the patties dry.

Serve on toasted rye bread with salad (I used baby spinach, vine ripened tomatos and snow pea sprouts) with a little avocado or low fat mayonnaise. I like to serve with a few pieces of fruit at the side for a delicious and healthy meal.

Patties can be frozen in a sealed container (put baking paper between layers to stop them sticking to each other) and then reheated for quick burgers for lunches or dinners on the run. The patties are also good crumbled up and sprinkled on a salad for a protein boost.