These protein packed mushroom and chickpea burgers make a wonderful alternative to fish cakes or beef burgers. Flavoured with curry powder and garlic, serve them with a dollop of natural yoghurt or some sweet chilli sauce.
- 1 x 400g tin chickpeas, drained, rinsed
- 250g chestnut mushrooms
- 1 bunch spring onions
- 2 garlic cloves
- 1 tbsp. mild curry powder or curry powder/paste of choice
- 85g breadcrumbs
- 1 tsp. lemon zest + juice of 1/2 lemon
- 1/2 tsp. cumin
- Pinch black pepper
- Oil to fry
Finely chop the mushrooms, thinly slice the spring onions and mince the garlic cloves. Heat a dash of oil in a large frying pan and add the mushrooms, spring onions and garlic. Fry for 5-7 minutes or until golden, tender and cooked. Cool a little.
Meanwhile, mash the chickpeas until fairly smooth. Leave chunky if you prefer. Add the mushroom mix, curry powder, breadcrumbs, lemon zest, lemon juice and cumin. Season with black pepper, stir to combine and then press into 4 patties with your hands.
Heat oil in a frying pan, then add the burgers and fry for 4-5 minutes on either side or until golden brown and crisp.