gluten-free dairy-free red-miso chickpea burgers (optionally vegan)

 

Another Mamatouille original! Something I made up and have perfected over a few tries. 

You'll need:

• 4 cans chickpeas (450 g each), drained
• 7-8 garlic cloves, crushed
• 4 tablespoon red miso paste
• 2 tablespoons mayonnaise
• 1/4 cup rice flour
• 1 tablespoon dried parsley or a few tablespoons fresh
• black pepper to taste
• optional: 1 egg

For the sauce:

• 2 tablespoons mayonnaise
• 2 tablespoons plain soy yogurt
• 1 tablespoon red miso
• 1 teaspoon black vinegar
• 1 teaspoon sugar

Do this:

For the burgers, throw all the ingredients into a food processor and blitz. I leave it a little bit chunky, not totally blended into a smooth paste. I like a little bit of texture. 

Shape them into patties and fry in a little bit of oil on both sides till browned. Leave them awhile on each side to get browned and so they won't fall apart. 

For the sauce, blend all the ingredients with a hand blender. 

I served it all with rice, homemade furikake (rice topping), vinegary coleslaw, and tomatoes sprinkled with Noto salt. 

Itadakimasu!