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.