High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level!
Serves 4 people
Method
- In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some salt and pepper.
- Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions.
- Form 4 burgers, press remaining breadcrumbs onto both sides and chill in the fridge for at least 10 mins.
- Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn.
- To serve, slice each bun and fill with a slice of tomato, a burger patty, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
Ingredients
Prep time: 15 mins
Cook time: 15 mins
400g can chickpeas, drained
zest 1 lemon
Juice of ½ lemon
1 tsp ground cumin
small bunch coriander, chopped
1 egg
Pinch of salt and pepper
80g fresh breadcrumbs
½ medium red onion, diced
20g fresh breadcrumbs
1 tbsp olive oil
Garnish options:
4 small wholemeal buns
1 large tomato, sliced
½ cucumber, sliced
½ medium red onion, sliced
chilli sauce, to serve
Pairs perfectly with this potato wedge recipe- click here for recipe!
Want to try out more bean recipes? Then check out our ‘Keen for Beans’ campaign
