You could make these veggie burgers with any kind of beans and greens, like lentils and zucchini, kidney beans and collard greens, etc. We made them with garbanzo beans and baby broccoli because that’s what we had on hand. The dill and basil give it a nice zing. Plus it’s recipe #200 today, so that’s a reason to celebrate! Hope you enjoy this savory lunchtime delicacy.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($7 total for 10 fritters)
2 cups cooked garbanzo beans/chickpeas – $1.00
1 bunch baby broccoli – $2.79
1/2 onion, diced – $0.25
1 tbsp basil, chopped – $0.55
1 tbsp dill – $0.70
1/2 lemon, zested and juiced – $0.10
1 tsp dijon mustard – $0.08
1/2 cup flour – $0.08
2 eggs – $0.58
1 tsp baking powder – $0.02
Salt and pepper to taste
1/4 cup olive oil for frying – $0.40
1. Make the fritter dough: mash up the cooked garbanzo beans in a bowl with a fork, then add the broccoli, onion, basil, dill, lemon juice/zest, mustard, flour, eggs, baking powder, salt and pepper. Mix well to make it into a thick batter – add a bit more flour if it’s too wet to hold together into patties.
2. In a large pan, heat the olive oil over medium heat. Shape the patties with your hands and place them into the hot pan. Cook for about 2 minutes on each side until they’re nice and crispy and golden brown. You’ll probably need to cook it in two batches.
3. Remove the cooked fritters from the pan with a spatula and let rest on a paper towel-lined plate to soak up some of the oil. Keep the first batch warm in a low temperature oven while you’re cooking the second batch, then serve hot for a yummy and nourishing lunch. They keep well in a sealed container in the fridge if you have leftovers for the next day.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 2 = decent meal
- Environmental impact: 2 = moderate impact (eggs)
- Nutritional value: 2 = healthy-ish (fried)
- TOTAL: 15/18
If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!