- 1 onion, firmly chopped
- 120g feta cheese, crumbled
- 1 tbsp fresh mint, chopped
- 125g fresh white bread crumbs
- 3 tbsp chickpea flour (gram flour)
- 1 large egg
- Salt and freshly ground black pepper
- Vegetable or sunflower oil for cooking
Toppings:
- 12 thin slices of sour dough bread
- 50g Iceberg lettuce leaves
- 50g rocket leaves
- SlowDried Tomatoes
- 2 hard boiled eggs, peeled, sliced
- OliveMayonnaise
- Coriander-AvocadoPesto
To
Make:
1. Place
the onion in a bowl; add the crumbled feta, mint, breadcrumbs, and chickpea
flour. Add the egg, season to taste and bind together with wet hands. Chill the
mix for 30 minutes, then shape into 8 small, fairly flat burgers.
2. Heat
a film of oil in a non-stick frying pan, add the burgers and fry gently for 3-4
minutes on each side, remove and keep them warm.
3. Take
4 slices of the sour dough bread, and spread liberally with the Olive Mayonnaise. Top each with some iceberg and lettuce
leaves, followed by a burger.
4. Top
with Slow Dried Tomatoes, a layer of sliced egg, then a good dollop of the
Coriander-Avocado Pesto
5. Top
with a second slice of bread and repeat the layers again.
6. Finish
with the last slice of bread, then press gently down to compress the filling
within. Cut into 2 halves diagonally.
