- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g chestnut mushroom, finely chopped
- 2 garlic cloves, crushed
- 1 bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp medium curry powder
- zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 400g can chickpea, rinsed and drained
- 85g fresh wholemeal breadcrumb
- 6 tbsp 0% Greek yogurt
- pinch ground cumin
- 2 mixed-grain muffins or rolls, toasted and halved
- 2 plum tomatoes, sliced
- handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.