Mushroom & chickpea burgers 

Ingredients

• 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 ½ lemon
• 400g can chickpeas , rinsed and drained
• 85g fresh wholemeal breadcrumbs
• 6 tbsp 0% Greek yogurt
• pinch ground cumin
• 2 mixed-grain muffins or rolls, toasted and halved
• 2 plum tomatoes , sliced
• handful rocket leaves

 

High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food

Good Food

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins
Cook 20 mins

Vegetarian, Low-fat, Super healthy

1. Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. 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.
2. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
3. Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.