When
we were younger, McDonalds used to serve this vegetarian burger. I am not sure
how many of you in Malaysia remember this but the burger was known as the
“Vege” Burger. If I remember correctly, that burger was priced at RM 2.50 per
burger. It was on the board from only a short period of time, between the year
2001-2003.
Needless
to say, when they introduced that burger, it instantly became my favourite
burger at McDonalds. As I was only in secondary school at the time, the price
was also much more affordable as compared to the other burgers, my allowance
allowed me to have this burger once every 2 months. The patty tasted a like a
mix of potato and chickpea with a bit of spicy herbs, like cumin and coriander
and a little bit of corn bits.
What
do you know? When I met Joanna a few years later and we were talking about our
childhood and the things we enjoyed having, this burger came into the
discussion. Jo too remembered the burger as it was also her most loved burger
at McDonalds at that time.
For
many years, we have been talking about that burger and at times, wishing that
McDonalds would bring it back some how, until one day, out of the blue, I told
Joanna, why not we try making that burger at home. With our own twist. Just get
some chickpeas and we can try it at home. Hence, I came out with this Chickpea
and Prawn burger.
Please
do note that, this patty that we are about to share is not the same as the Vege
Burger at McDonalds many years back. In fact, it contains prawns, hence it is
not a Vege burger at all. But it is a patty made from our experiences as
kids, something nostalgic, fusing it together with something we also enjoy now
as adults, prawns. Haha.
Here
is a breakdown of the recipe:
Ingredients:
1
can of Chickpeas (410g)
2
tablespoon of Cumin
2
tablespoon of Coriander
5
cloves of Garlic
4
large Prawns (removed from shell)
1
Egg
2
tablespoon of all purpose flour
Olive
Oil
Salt
and Pepper
Smoked
Paprika Powder
BBQ
Powder (Optional)
First,
remove all the prawns from its shells. Cut/dice them into small half pea-sized
bits. Marinate the prawns with a little salt and pepper, smoked paprika powder
and with a pinch of BBQ powder.
Coarsely
dice the garlic cloves and place aside for mixing later. Place 2 tablespoons of
Cumin seeds and Coriander, together with some salt and pepper in the food
processor and mix them well with 1-2 short pulse on the food processor. If you
like a finer/smooth bite to the patty, you can lightly heat the cumin seed and
coriander seeds in a pan and breaking them with a pester and mortar before
mixing.
Drain
the can of chickpeas to remove all the water. For this recipe, we used the
Cirio’s canned chickpeas. Put half on the chickpeas into the food processor
containing the cumin and coriander mixing and pulse it several times until the
chickpeas are coarsely broken down. Remove this chickpea mix into a large bowl.
Place the remaining chickpeas into the food processor and pulse the food
processor just a short while to ensure the chickpeas are only coarsely broken
down. Remove from the food processor and into the earlier chickpea mix.
Add
more salt and pepper to taste and enough smoked paprika powder until the
mixture is a red in colour. As mentioned, you can add a few pinches of BBQ
powder to the mix as well, but if you do that, do remember to cut back a little
on the salt, otherwise it might turn out to be overly salty. Mix the diced
prawns into the patty mix. Break the whole egg into the mixture together with 2
tablespoon of multipurpose flour. Mix well. This chickpea and prawn mix should
be sufficient to make 3 regular sized patties or 4 smaller patties.
Heat
about 1 tablespoon of olive oil in a pan and bring the heat up to a medium.
Once the oil is heated, scoop enough chickpea/prawn mix onto the pan and
flatten it out into patty. Cook until both sides are golden brown.
Because
we prepared this out of randomness, we did not have any burger buns at home. We
served our patties with some cheese, preserved chilies and large toasted
breadcrumbs.
Do
try this out and let us know what you think. Enjoy.
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