½ x 420g can no-added-salt chickpeas, rinsed and drained
1 small zucchini, coarsely grated, excess moisture squeezed out
1 carrot, coarsely grated
1 clove garlic, crushed
50g (¼ cup) McKenzie’s All Natural Chick Pea Flour
1 egg yolk (from 50g egg), lightly whisked
1 tsp no-added-salt lemon pepper seasoning
2 tsp freshly squeezed lemon juice
Freshly ground black pepper, to season
1½ tsp extra virgin olive oil
2 x 70g wholemeal grain rolls or gluten-free rolls, halved
1 tomato, sliced
2 iceberg lettuce leaves, shredded
Put chickpeas, zucchini, carrot and garlic in a small food processor. Cover and process until well combined.
2. Transfer to a medium bowl. Add flour, egg yolk and lemon pepper seasoning. Mix until well combined. Divide mixture in half and shape into patties.
3. Mash avocado in a small bowl. Stir in lemon juice and season with pepper. Set aside.
4. Heat oil in a medium non-stick frying pan over a medium heat. Add patties. Cook for 2-3 minutes on each side or until patties are golden and firm.
5. Spread roll bases with avocado mixture. Top with patties, tomato and lettuce. Add roll tops. Serve.
Nutrition Info Per Serve 2037kJ, protein 20g, total fat 16g (sat. fat 3g), carbs 56g, fibre 16g, sodium 534mg. • Carb exchanges 3 2/3. • GI estimate low. • Gluten-free option.