Vegan Wild Rice, Cumin & Chickpea Burgers (Channa Chaul Tikki)
Indulge in the delightful fusion of flavors with these Vegan Wild Rice, Cumin & Chickpea Burgers, also known as Channa Chaul Tikki. These medium-spiced patties are not only satisfying but also packed with nutrition, making them a perfect addition to your plant-based repertoire. With a preparation time of just 10 minutes and a cooking time of 15 minutes, you can serve this hearty dish to four people in no time.
Dietary Information
- Dietary Preference: Vegetarian
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked and cooled wild rice | 200g |
| Tinned chickpeas, drained | 200g |
| Shallots, minced | 2 |
| Cumin seeds | 1 tsp |
| Garlic, minced | 2 cloves |
| Mushrooms, finely chopped | 6 |
| Green chili, chopped (optional) | 1 |
| Fresh tomato, diced | 1 large |
| Salt | 1 tsp |
| Turmeric | ½ tsp |
| Chilli powder | ½ tsp |
| Panko breadcrumbs | 35g |
| Fresh coriander, chopped | 2 tbsp |
| Kashmiri chili powder | ½ tsp |
| Rapeseed oil for frying | 2 tbsp |
Instructions
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Cook the Wild Rice: Prepare the wild rice according to the package instructions, ensuring it is fully cooked and then allowed to cool.
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Sauté Aromatics: In a frying pan over medium heat, add the rapeseed oil. Once hot, toss in the cumin seeds and let them become fragrant. Following this, add the minced shallots and cook until they turn translucent. Stir in the minced garlic and sauté for an additional minute.
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Add Vegetables: Introduce the finely chopped mushrooms, the optional green chili, and the diced fresh tomato into the pan. Season this mixture with salt, turmeric, and chili powder, and cook until it transforms into a dry paste, allowing the flavors to meld beautifully.
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Combine Ingredients: Stir in the drained chickpeas and cooked wild rice, ensuring everything is well coated with the spice mixture. Remove the pan from the heat and allow the mixture to cool slightly.
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Form the Patties: In a mixing bowl, combine the cooled mixture with fresh coriander and Panko breadcrumbs. Using your hands, mix thoroughly while mashing the chickpeas to form a pliable consistency. The mixture should come together easily.
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Shape the Burgers: Divide the mixture into four equal portions and shape each portion into ½-inch thick patties. It’s important to press them firmly to ensure they hold their shape. Place the patties in the fridge for about 30 minutes to firm up.
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Cook the Patties: In a large frying pan, heat a bit of rapeseed oil over medium-high heat. Carefully add the patties to the pan and cook for approximately 4 minutes on each side or until they are golden brown and crisp.
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Serve: Toast some wholemeal pita breads and serve the delicious burgers nestled within the pitas, accompanied by a refreshing salad and a dollop of spiced tomato chutney for an extra kick.
These Vegan Wild Rice, Cumin & Chickpea Burgers are not just a meal; they are a celebration of wholesome ingredients and vibrant flavors that will leave everyone asking for more. Perfect for a casual lunch or dinner, these patties can also be served at gatherings, ensuring both your vegetarian and non-vegetarian friends will enjoy them. Enjoy your culinary adventure with this easy-to-follow recipe!
