Chickpea and nori burger with cucumber mayonnaise and french fries

Burger patty

• 3 medium potatoes (400 g)
• 1 can chickpeas (240 g)
• 5 tbsp wheat flour (50 g)

Seasonings

• 3 tbsp sesame oil (30 g)
• 3 tsp nori leaves (5 g)
• 1 tsp salt (5 g)

For frying

• 1 tbsp rapeseed oil

Sauce

• 1 jar light mayonnaise (450 g)
• 1 medium white onion (100 g)
• 150 g sandwich cucumber

Seasonings

• 2 tsp lemon pepper
• 1 tsp salt

In addition

• 1 pack french fries (1 kg)
• 1 pack burger buns (4 pcs)
• 1 pack Frillice salad

The recipe mainly uses Xtra and Coop brand products.

1. For the burger patty, wash and peel the potatoes, cut into smaller pieces and boil in salted water. Boil for about 10 minutes, but keep a firmer texture, not too soft. Drain the boiled potatoes in a sieve and put in a bowl, add drained and rinsed chickpeas. Mash the mixture with a potato masher or fork until you get a uniform but lumpy mass. Then add wheat flour and seasonings. You can crush the nori leaf in a food processor or grind it into a fine powder in a blender. Mix the mass well and set aside to cool.
2. Place the fries on a baking tray lined with baking paper, add a little oil and season with salt. Bake for about 30 minutes at 200 degrees until the fries are golden brown, or according to the instructions provided on the package.
3. Divide the cooled mass into four equal balls and form patties, fry in a pan in oil over low heat until golden brown on both sides.
4. For the sauce, mix mayonnaise, finely chopped onion and pickled cucumber strips in a bowl and add seasonings. The sauce is great with both the burger and the fries.
5. Heat the burger buns in the oven until gently crispy on the outside and nicely soft on the inside.

Assembling the burger:

Put a couple of spoonfuls of cucumber mayonnaise, some fresh lettuce leaves and the fried chickpea and nori patty on the bun, cover with the other half of the bun, and you will have a nice burger. Serve with the fries and sauce.

Bon appetite!