Our Veggie Recipe of the Week: Mushroom & Chickpea Burgers

This is a delicious recipe courtesy of BBC Good Food

Ingredients:

• 1 tbsp olive oil
• 250g chestnut mushroom, finely chopped
• 2 garlic clove, crushed
• 1 bunch spring onions, sliced
• 1 tbsp medium curry powder
• Zest and juice ½ lemon
• 400g can chickpea, rinsed and drained
• 85g fresh wholemeal breadcrumb
• 6 tbsp 0% Greek yogurt
• pinch ground cumin
• 2 mixed-grain muffin or rolls, toasted and halved
• 2 plum tomato, sliced
• Handful rocket leaves

Method:

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. Enjoy!