Mushroom and Chickpea Burgers

Not only are these vegetarian burgers tasty but they are healthy too!

Ingredients

1 tbsp Olive Oil
250g Chestnut Mushrooms finely chopped (or you can use other varieties if you wish)
1 tsp garlic puree
Spring onions, one small bunch, sliced
Zest and juice of one small lemon
400g chickpeas, rinsed and drained
85g fresh wholemeal breadcrumbs
Greek yogurt, fat free
Cumin powder
4 Kara MK4 Floured baps, sliced and toasted
Sliced tomatoes
Rocket leaves

Method

1. Heat a tsp of olive oil in a non stick frying pan and gently fry the mushrooms, garlic and spring onion for five minutes. Add the curry powder, lemon zest, and lemon juice and cook for a further two minutes or until mixture looks dry. Tip out on a plate and allow to cool

2. Place the chickpeas in a bowl and roughly mash with a fork. Add the mushroom mix and the bread crumbs. Mix well, then shape into 4 patties.

3. Mix the yogurt with a pinch of the ground cumin. Spread on bottom halves of each toasted bap

4. Heat remaining oil in pan and fry the patties for 3 - 4 mins on each side until crisp and browned. Place on bottom halves of the baps, top with a few slices and a little rocket, and place on tops of baps!

Serve whilst hot!