Veggie Burger

Ingredients

• 400g tin of chickpeas
• 340g tin of sweetcorn
• Half a bunch of fresh coriander
• Half a teaspoon of paprika
• Half a teaspoon of ground coriander
• Half a teaspoon of ground cumin
• 1 Lemon
• 3 heaped tablespoons plain flour, plus extra for dusting
• Rapeseed oil
• 1 small round lettuce
• 2 large ripe tomatos
• Tomato ketchup
• 4 whole meal burger buns

Preperation

1. Drain chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all stalks into the processer.
2. Add the spices, flour and a pinch of sea salt, finally grate in the lemon zest, then pulse until combined, but not smooth - you to retain a bit of texture.
3. On a flour dust surface, divide and shape the mixture into 4 equal-sized patties,roughly 2cm thick. Place in 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 threw , turning half way.
5. Meanwhile, click off, wash and spin dry four nice lettuce leaves, then finally slice the tomatos horizontally.
6. Squeeze a large dollop of ketchup onto the base of each bun, then top with the burgers. Layer over a couple of sliced tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Delicious served with a fresh green salad.