Chickpea & coriander burgers
By Hobbykoch ·
High in fibre, low in fat and counting as 2 of your 5-a-day, this tasty veggie burger delivers on every level
- Servings
- 4
- Prep time
- 15 Min.
- Cook time
- 10 Min.
- Total time
- 25 Min.
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
Instructions
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.
Nutrition facts
per serving
| Energy | 344 kcal |
|---|---|
| Fat | 8 g |
| of which saturates | 1 g |
| Carbohydrates | 56 g |
| of which sugars | 6 g |
| Fiber | 6 g |
| Protein | 15 g |
| Salt | 1.3 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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