MUSHROOM & CHICKPEA BURGERS

MUSHROOM & CHICKPEA BURGERS image

Yield 6-8 burgers

Number Of Ingredients 13

1 tbsp olive oil
250g chestnut mushrooms, finely chopped
2 garlic cloves , crushed
1 bunch spring onions , sliced
1 tbsp medium curry powder
zest and juice ½ lemon
400g can chickpeas , rinsed and drained
85g fresh wholemeal breadcrumbs
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins
2 plum tomatoes , sliced
handful rocket leaves

Steps:

Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned. Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.