3 cans Chick peas drained and rinsed and put through a food processor
1 large carrot grated
1 green or red pepper fine diced
1 cup mushrooms sliced
1 medium onion thin sliced
2 garlic cloves minced
2 tablespoon oregano
1 teaspoon thyme
pepper and salt to taste
tobasco to taste
1 cup cheddar or other strong flavoured cheese
2 eggs
bread crumbs – enough to bind it together
** you can put all the vegetables into the food processor with the chick peas if you want everything mixed finely together without vegetable chunks. You can also add the vegetables raw as well for a healthier version.
Add 1 tablespoon of olive oil to a frying pan, and sauté the vegetables until cooked. Remove and add together with the chickpeas into a big bowl. Add the rest of the ingredients and mix well with a spoon or your hands. Add enough bread crumbs to make it bind well. Shape into patties and place on a baking sheet. Bake 40 minutes or til done. Should be gooey but firm. Serve on a bun with lettuce, mayo, tomatoes and other condiments. They freeze well. Just add more bread crumbs when they have defrosted. You can also pan fry them.