Squash, Walnut & Chickpea Burgers
Servings 2
Calories 452kcal
Ingredients
- 150 g peeled butternut squash diced
- ½ x 400g can chickpeas drained and rinsed
- 50 g California Walnuts chopped
- 1 tbsp plain flour
- 1 tbsp chopped parsley
- 2 wholemeal pittas
Instructions
- Cook the squash in boiling water for about 10 minutes or until tender, drain and allow to cool.
- Place the chickpeas in a large bowl and add the squash, crush with a potato masher or fork then stir in the Walnuts, flour and parsley, season and mix well. Divide into 4 small burgers.
- Line the air fryer tray with baking parchment and add the burgers. Air fry for 15 minutes at 180oC until golden. Remove and add the pittas. Air fry for 2-3 minutes to toast.
- Split the pittas open, fill with some salad and top with the burgers and a dollop of yogurt to serve.
Notes
Cooks tip: Try adding a pinch of chilli flakes to add some spice.
Salt 0.37g
Nutrition
Serving: 208g | Calories: 452kcal | Carbohydrates: 45g | Protein: 16g | Fat: 20g | Saturated Fat: 2.2g | Fibre: 12g | Sugar: 5.8g