Summer mushroom & chickpea burgers

Summer mushroom & chickpea burgers

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* 1 tbsp olive oil
* 250g chestnut mushrooms, finely chopped
* 2 garlic cloves, crushed
* 1 bunch spring onions, sliced
* 1 tbsp medium curry powder
* Zest and juice of ½ lemon
* 400g can chickpeas, rinsed and drained
* 85g fresh wholemeal breadcrumbs
* 6 tbsp low fat Greek yogurt
* Pinch of ground cumin
* 2 ciabatta rolls, toasted and halved with a light drizzle of olive oil
* 2 plum tomatoes, sliced
* Handful of rocket leaves


To prepare the mushroom mix:

  1. Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins.
  2. 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.
  3. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces.
  4. Add the mushroom mix and the crumbs, and then shape into 4 patties.
  5. Fry in the remaining oil for 3-4 mins on each side until crisp and browned. Finish off on the barbecue coals if you like.

To serve:

  1. Mix the yogurt with the cumin.
  2. Place half a muffin on each plate, and then spread with the yogurt.
  3. Top with the burgers, a few slices of plum tomato and a little rocket.

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