Recipe - Vegedillas

1 420 g can chick peas;
drained and rinsed
120 g Hazelnuts; chopped
1 Onion; finely chopped
2 Carrots; grated
2 tablespoon Tomato puree
2 tablespoon Worcestershire sauce
1 Egg
Freshly ground black pepper
Dried wholemeal breadcrumbs
for coating
Olive oil for shallow frying

TO SERVE
Crisp dressed lettuce leaves
Sliced tomatoes
Tomato ketchup/mustard and
honey
; mayonnaise

In a large bowl, mash the drained chick peas with a potato masher or if you
haven't a masher, clench your fish and pummel the chick peas with your
hand. Stir in the hazelnuts, onions, carrots, tomato puree, Worcestershire
sauce and egg and mix well. Season to taste.

Shape the mixture into 4 flat burgers and lightly sprinkle with the
breadcrumbs. Place in the fridge to chill for 30 minutes.

Shallow from the vegedillas for 34 minutes each side until golden and
cooked. Serve with the dressed salad and tomato ketchup or mayonnaise.

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