INGREDIENTS
- 150 g cooked chickpeas, drained if canned
- 150 g millet grain (or substitute with quinoa)
- ½ onion, finely chopped
- 1 clove of garlic, crushed
- 1 tablespoon of chopped parsley, finely chopped
- Freshly ground black pepper
- Salt
- 4 seed rolls
- Flour
For the salsa:
- ½ avocado, peeled and chopped
- 2 Zespri SunGold kiwifruit, peeled and chopped
- 1/2 spring onion, finely chopped
- 2 tablespoons of sweetcorn
- 3 tablespoons of olive oil
- 1-2 tablespoons of lime juice
- Pepper
- Salt
METHOD
- Cook the millet grains as per the packet instructions, drain and reserve. Crush or mash the chickpeas with the back of a fork. Mix together the cooked millet, crushed chickpeas, onion, garlic, parsley, salt and pepper. Bring the mixture together with wet hands and shape into four even-sized patties. Flatten & lightly dust with flour.
- Heat a few drops of olive oil in a non-stick pan. Cook the patties in batches for 3 minutes per side until golden brown and heated through.
- For the salsa: Mix together the Zespri kiwifruit, avocado, spring onions and corn in a bowl with the olive oil, lime juice, salt and pepper.
- Serve immediately inside rolls and garnish with mixed greens and the salsa.
