Chickpea & coriander burgers

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

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.
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.