Dukkah is an Egyptian nut mix that can be used to coat meats and fish.
These burgers are great served in buns, with Chips, onion rings or a summer salad.
Makes 4 large burgers
- 10g hazelnuts
- 10g almonds
- 10g sesame seeds
- 1/2 tsp cumin
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- Salt & Pepper (to taste)
- 1 can of kidney beans (drained)
- 1 can of chickpeas (drained)
- 1 egg
- 1 small onion (finely chopped)
- 2 Garlic cloves (grated)
- 3 tablespoons of dried breadcrumbs
In a frying pan, toast the hazelnuts, almonds, sesame seeds, cumin, coriander and fennel seeds, for several minutes.
Put all the nuts and spices into a food processor and blitz to a breadcrumb type consistency. Season well. Put the mix onto a plate.
In a bowl, roughly mash the kidney beans and chickpeas. Mix in the egg, onion, garlic and breadcrumbs. If the mix is too wet you can add a little extra breadcrumbs.
Divide into 4 equal pieces, roll each into a firm ball and slightly flatten into a burger shape.
Push each burger into the nut mix, coating all sides.
Heat a little oil in a frying pan, and fry the burgers, on a low heat for 5 minutes on each side.
Ensure the burgers are cooked right through, before serving