MUSHROOM & CHICKPEA MINI-BURGERS WITH CORIANDER & PINE NUT CRÈME FRAICHE

serves 4

INGREDIENTS:

• 1              can chickpeas, rinsed
• 250g         white button mushrooms
• 4              spring onions, sliced
• 1              egg
• 60ml         flour
• 15ml         chopped oreganum
• 2.5ml        ground cumin
• 2.5ml        salt
• 60ml         olive oil
• 16             rocket leaves
• 125ml                crème fraiche
• 45ml         coriander, chopped
• 60ml         pine nuts, toasted
• 8              small whole-wheat burger buns

   METHOD:

• To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 8 small patties.
• Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
• Mix the crème fraiche, coriander and pine nuts together
• Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche