Chickpea & coriander burgers
Serves 4
Easy
Prep:
Cook:
Plus chilling
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level
Skip to ingredients
- 400g can chickpeasdrained
- zest 1 lemonplus juice ½
- 1 tsp ground cumin
- small bunch corianderchopped
- 1 egg
- 100g fresh breadcrumbs
- 1 medium red onion½ diced, ½ sliced
- 1 tbsp olive oil
- 4 small wholemeal buns
- 1 large tomatosliced, ½ cucumber, sliced and chilli sauce, to serve
Nutrition: per serving
- kcal344
- fat8g
- saturates1glow
- carbs56g
- sugars6g
- fibre6ghigh
- protein15g
- salt1.3glow
Method
step 1
In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, half the coriander, the egg and some seasoning. 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 for at least 10 mins.
step 2
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, a few red onion slices, some cucumber slices, a dollop of chilli sauce and the remaining coriander.
