Spicy veggie burger recipe
1 onion, finely chopped
2 cloves of garlic, crushed
10ml curry powder
10ml ground coriander
10ml ground cumin
5ml chilli powder
400g can of chickpeas, drained and rinsed
400g can of butter beans drained and rinsed
3 small courgettes, finely grated
1 carrot, finely grated
60ml chopped fresh parsley
60ml chopped fresh coriander
250ml fresh breadcrumbs
salt and pepper
125ml chopped cashews
oil, for frying
large brown mushrooms
30ml olive oil
rocket, sliced tomato and sliced red onion, to serve
Heat the oil and gently fry the onion and garlic until soft.
Add the spices and fry until fragrant, about 2 minutes.
Transfer to a bowl and allow to cool.
In a food processor, pulse the chickpeas and butter beans until coarsely chopped.
Add to the onion and spices with the grated vegetables, chopped herbs, breadcrumbs, salt, pepper, egg and chopped cashews.
Mix until well combined.
Divide the mixture into 8 and flatten into patties.
Transfer to a floured board and refrigerate for 30 minutes.
Fry in a little oil for a few minutes a side.
Drizzle the mushrooms with a little olive oil and griddle until cooked.
Serve the burgers on a mushroom with rocket, slices of tomato and onion.