Chickpea & coriander burgers

Chickpea & coriander burgers

  • Rating: 5 out of 5.142 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 4

High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level

  • Freezable (Freeze cooked or uncooked)
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal344
fat8g
saturates1g
carbs56g
sugars6g
fibre6g
protein15g
low insalt1.3g
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Ingredients

  • 400g can chickpeas, drained
  • zest 1 lemon, plus juice ½
  • 1 tsp ground cumin
  • small bunch coriander, chopped
  • 1 egg
  • 100g fresh breadcrumbs
  • 1 medium red onion, ½ diced, ½ sliced
  • 1 tbsp olive oil
  • 4 small wholemeal buns
  • 1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve

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.

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    Rating: 5 out of 5.142 ratings
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