Chickpea Burgers with Tangy Slaw

Cooking time: 50 minutes

Serving size: Makes 4 large patties

Oven temperature: 190°C (fan)

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INGREDIENTS

Patties:

• 1 can chickpeas (400g), drained, well rinsed and mashed with a fork

• ½ a medium red onion, finely diced

• 1 small courgette, grated coarsely

• 2 generous Tbsp finely chopped fresh coriander

• 1 generous tsp Rose Harissa paste

• 1 Tbsp natural peanut butter

• ½ tsp salt

Slaw:

• ½ a small white cabbage

• 2 spring onions

• 1 Tbsp finely chopped dill

• 2 Tbsp greek yoghurt (or a vegan alternative)

• 1 Tbsp mayonnaise (or veganaise)

• 1 tsp Dijon mustard

• 1 tsp honey

• ½ tsp salt

METHOD

1.) Drain the chickpeas from the can and mash them with a fork in a medium sized bowl.

2.) Add all the other ingredients for the patties to the bowl and mix with a spoon. Use your hands to combine well, but don’t over mix.

3.) Form the patties by gently rolling the mixture into 4 equal sized balls and press down gently to shape into a patty.

4.) Place the patties on a plate or tray in the fridge for 30 minutes so that they hold their shape better when you cook them.

5.) Whilst the patties are in the fridge, make the slaw. Finely slice the cabbage, spring onions and dill and combine with the dressing: yoghurt, mayonnaise, Dijon mustard, honey and salt.

6.) Dry fry the patties in a non stick pan with just the slightest amount of rapeseed oil or bake in the oven at 190°C (fan) for 10 minutes or until golden brown.

7.) Serve as a 'naked burger' with the slaw or in lightly toasted bread rolls.