Sweetcorn & Chickpea Burger

A delicious vegetarian option, packed with flavour.  Easy to create.

Recipe created by Head Chef, Shaun Moorcroft

Ingredients

 

1 x 400g tin of chickpeas

1 x 340g tin of sweetcorn

1 bunch of fresh coriander

1 tsp. paprika

1 tsp. ground coriander

½ tsp. ground cumin

1 tsp. chilli powder

1 lime

100g plain flour approx..

Method

  1. Drain the chickpeas and sweetcorn, then tip into a food processor. You can use a bowl and a hand blender. Pick the coriander leaves, adding ¾ of the leaves and all the stalks to the processor/bowl.
  2. Add the spices, 75g of flour and a pinch of salt, finely grate in the lime zest and add, then pulse/blend until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
  4. Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
  5. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
  6. Spread some Bay tree spiced apple chutney onto the base of each bun (toast them if you like), then the top of the burgers with garlic mayonnaise. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves. Delicious served with a fresh green salad.