Chickpea & Mushroom Burgers

• 1 x 400g can chickpeas, rinsed and drained
• 200g mushrooms, finely chopped
• 2 carrots, peeled
• 2 spring onions, finely sliced
• 5 ml (1 tsp) medium curry powder
• 5 ml (1 tsp) ground cumin
• 5 ml (1 tsp) ground coriander
• zest and juice of ½ lemon
• salt & pepper
• 2 eggs or 2 flax eggs
• 60 ml chopped parsley
• 30 ml cake flour
• sunflower oil, for frying
• extra flour, for coating

Topping

• 1 large avocado, sliced
• 4 Tbsp hummus (vegan option) or 100g feta (optional) or
• few sprigs fresh mint including stalks
• 30 ml lemon juice
• 1 small chilli, sliced (optional)
• pinch ground coriander
• pinch ground cumin
• salt to taste

To Serve

• 6 whole wheat seed buns
• lettuce or finely shredded cabbage
• thinly sliced radishes
• thinly sliced cucumber

Patties

• Peel the carrots; grate coarsely and allow to drain.
• With a fork, mash the chickpeas.
• Heat a little oil in a pan; add the mushrooms, carrot and onions.
• Saute until vegetables become softened. Add the spices and allow mixture to become aromatic.
• Remove from heat and allow to cool slightly before proceeding.
• Add mashed chickpeas, lemon juice and rind, seasoning, egg, parsley and flour to the vegetables, and if necessary mash more until you have a rough paste with some chunky bits.
• You can use a food processor if you have one, just don’t process past the rough stage.
• Divide the mixture into 6 and shape into patties gently with your hands; they will be quite loose but this is normal.
• Sprinkle flour onto a flat surface and carefully coat patties on both sides, shaping with your hands all the time.
• Heat oil in a frying pan and fry the patties gently on one side for about 4 minutes. Carefuly flip patties on to the other side and repeat the cooking.
• Do not over-handle as the patties will fall apart. Remove when browned and holding their shape.

Topping

Lightly mix all ingredients together, except feta. Combine well; add the feta, folding in carefully.