Dukkah spiced vege burgers

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

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