Herby burgers recipe

This simple take on a fast food classic is child's play

Makes 6-8
7-8 minutes to prepare, 6 minutes to cook

Ingredients

  • 400g tin chickpeas (washed and well drained)
  • 2 tbsp homemade or shop-bought pesto
  • 50g wholemeal flour
  • Extra flour for dusting hands
  • 1-2 tbsp sunflower oil

Cooking utensils

  • Tin opener
  • Large sieve
  • Food processor or potato masher, mixing bowl and damp cloth
  • Frying pan
  • Fish slice

METHOD

How to make herby burgers

Little chef: Mix the chickpeas, pesto and flour together in a food processor. Or put everything into a big mixing bowl and use a potato masher to bash the ingredients together. Little bashes will keep the mixture in the bowl. Put a damp cloth under the bowl to stop it from moving as you mash.

Big chef and little chef: If you are using a food processor, ask a grown-up to remove the blade when you have finished. Mould 6-8 burgers with floured hands. Put in the fridge for 20 minutes.

Big chef: Heat a frying pan with a little oil until it is hot.

Big chef: Fry the burgers on both sides until they are brown and crispy (2-3 minutes each side).

Always have a grown-up in the kitchen when you cook

©Fiona Bird 2009
Recipe reproduced from 'Kids' Kitchen' by kind permission of Barefoot Books Ltd
To order 'Kids' Kitchen' visit www.barefootbooks.co.uk

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Friday 16 July 2010
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