Most of us have a love-hate relationship with takeaways. Of late mine has been more of the latter, not only are takeaways really pricey, most of the time they leave you feeling pretty dissatisfied and a bit ill from all the grease. For our little family a visit to most takeaway eateries costs between $30-$50 (obviously not fish and chips) which is ridiculous really for something that we could probably make at home for a fraction of the cost, with less grease as well as omitting all the extra preservatives and other nasties hidden within. There is of course the convenience factor of takeaways but I am working on that!
For a long time we have been having Friday night ‘homemade-takeaway night’. Occasionally it will involve a $3.00 chips from the local fish and chip shop to accompany what ever we have made, but more often than not it is entirely homemade and 100% guaranteed to not give you that takeaway guilt.
One of my absolute favourites is a good wholesome veggie burger and homemade oven chips, and this week I made these delicious Butternut Squash and Chickpea burgers. They started off life as a left over meal, I had a bunch of stuff needed using up, I bunged it all together and hey presto these no fuss, tasty and healthful burgers were born. If you have the pumpkin and chickpeas already prepared the patties are so quick and easy to put together, for ultimate convenience the patties can be prepared in advance and frozen to be pulled out on your designated ‘homemade-takeaway night’.
Start by placing all the ingredients except for the semolina in a large bowl and mash with a potato masher.
You could use a stick blender or put it in the food processor if you like but if you use the masher you can retain a bit of texture.
When you have mashed the ingredients enough for the mixture to hold together (the photo doesn’t look too appealing at this stage!) simply divide it into six portions and shape them into burger patties. Pour a quarter cup of semolina onto a plate and roll the patties in it to form a crust.
If you are making the patties in advance, they can now be placed in the fridge and will keep for 3 days or in the freezer for 1 month.
When you are ready to cook them simply preheat the oven to 200’C and line two baking trays with baking paper. Place the patties on one of the trays and lightly brush them with olive oil. Wash two medium potatoes and two medium kumera (sweet potato), chop them into chunky chips then toss them with two cloves of crushed garlic, olive oil and 1/2 tsp smoked paprika. Place the chips on the second tray.
When the oven reaches temperature pop both the trays in the oven and bake them for 30-35 minutes. Halfway into the cooking time flip each of the patties and using a spatula shuffle the chips around to ensure even cooking. When the burgers are golden brown with a crunchy crust they are ready, serve them in a crispy roll with plenty of salad and some of your favourite relish or chutney alongside the hot garlicky, smoked paprika chips.
Because our family is still only little this recipe is enough for two meals so I only serve three burgers and freeze the rest, and I find half the amount of chips is sufficient too. To freeze the patties I stack them with a small amount of baking paper between them (to stop them from sticking together) then wrap the whole lot in cling film. Like this they should be good for a month or so. When you want to cook them you can either leave them over night in the fridge to defrost and cook as normal or if cooking them straight from the freezer add an extra 10-15 minutes to the cooking time.
Butternut squash and chickpea burgers with smokey garlic chips
Prep time: 15 mins, cook time:35 mins
serves 6, $1.80 per serve
butternut squash and Chickpea burgers
- 2 1/2 cups cooked chickpeas
- 2 1/2 cups roasted butternut squash
- 1 tbs mild curry powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 egg
- 1/2 cup bread crumbs
- 1/4 cup fresh coriander, chopped
- 1/4 cup of fine semolina or polenta
- 2 tbs olive oil
- 6 bread rolls, salad and condiments to serve
Smokey garlic chips
- 2 medium kumera, washed and cut into chunky chips
- 2 medium potatoes, washed and cut into chunky chips
- 2 cloves garlic, crushed
- 1/2 tsp smoked paprika
- 1 tbs olive oil
- Salt and Pepper
- Preheat the oven to 200’C/400’f
- Place all of the ingredients (except semolina) in a large bowl and mash together using a potato masher until you have a mixture the will hold its shape.
- Divide the mixture into 6 portions, then form them into patties approx. 8cm/3″ in diameter and 2.5cm/1″ thick.
- Pour the semolina onto a plate and roll the patties in it, to form a crust.
- Gently brush them with a little olive oil then place on a lined baking tray.
- To make the chips simply toss the prepared kumera and potatoes with the olive oil, crushed garlic and smoked paprika then sprinkle with a little salt and pepper then pour them onto a second lined baking tray and place them in the oven
- Both the patties and chips should take about 30-35 minutes to turn crispy and golden brown, just before they are ready to come out of the oven prepare the bread rolls by cutting them open and warming them through in the oven. After 3 or 4 minutes take them out, spread liberally with avocado, mayo, chutney or other condiment, add some salad and your burger patty.
- Serve hot alongside the potato chips.
The uncooked burger patties will keep fresh in the fridge for 3 days or in the freezer for 1 month.
Note: For how to soak and cook dried chickpeas check out my Back to Basics: Hummus recipe. The amount used in that recipe will yield enough for these patties. And if you need ideas on how to roast the butternut squash check out my Roasted Butternut Squash, Spinach and Quinoa Fritatta, 1/2 a medium butternut squash should be enough to yield 2 1/2 cups once roasted.