Chickpea burgers with corn salad with tomato

Prepare the ingredients: grated carrot and zucchini; drain chickpea; chop onion cubes; preparing corn according to the instructions of the container; chopping diced tomatoes; drain mackerel; Fine chop the cilantro.

For the burgers: In a skillet with a little olive oil, put onion saute, add salt and golden brown ... put it in a dish with vegetables and a minipymer or a utensil for mashing, grinding a just without all the vegetables are broken, add seasonings (paprika, curry, pepper and salt) and bread crumbs, grind a little more to make it goop and add the carrot and zucchini grated, ideal leave to cool 30 min now .

With wet hands takes lots and make burgers, take a pan with a little olive oil to brown both sides, if they go to the oven, you Throw on an oil droplet on top and fire 200 degrees 20- 25 min, the can freeze before or after cooking up to 2 months and last 4-5 days refrigerated ...

For the salad: Combine corn, tomatoes, cilantro and horse mackerel. Stir well and season with some olive oil and salt.

Eggplant sauce for going up the croquettes: roast aubergines, split them along, make a few cuts with a knife and bake at 200 ° for 30-40 minutes until golden brown and soft.

With a spoon remove the pulp and processing it with olive oil, lemon juice, tahini, salt, pepper and cumin until creamy ultra.

Serve with fresh cilantro and a splash of olive oil.

Assemble the dish: put the hamburger, throw eggplant sauce over and serve with the salad.

Connie Achurra. Adapted.