Veggie Burgers
Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Cook45 min
- Total45 min
- Serves2
- LevelIntermediate
Ingredients
- 1 x 400 g tin of chickpeas
- 1 x 340 g tin of sweetcorn
- ½ a bunch fresh coriander , (15g)
- ½ tsp. paprika
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- 1 lemon
- 3 heaped tbsp. plain flour , plus extra for dusting
- 1 small rapeseed oil
- 2 large round lettuce
- 4 ripe tomatoes
- tomato ketchup
- wholemeal burger buns
Method
- Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
- Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
- Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
- Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.
