Chickpea & Mushroom Patties

Just because you don’t eat meat is no reason to feel left out at a burger cook-up. These chickpea and mushroom patties will have even the most ardent meatlover rubbing shoulders with you trying to sneak a piece!




  • Vegan
  • Vegetarian
  • Health
  • Superfoods


  • Mediterranean

Cooking Methods

  • Frying
  • Grilling

Prep Time

60 minutes

Cooking Time

20 minutes



    1 x 400g can chickpeas, rinsed and drained
    200g mushrooms, finely chopped
    2 carrots, peeled
    2 spring onions, finely sliced
    2 garlic cloves, crushed
    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
    60 ml chopped parsley
    30 ml cake flour
    sunflower oil, for frying
    extra flour, for coating


    1 large avocado, sliced
    100g feta (optional)
    or 4 Tbsp hummus (vegan option)
    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



    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.


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


To serve:
6 whole wheat seed buns
lettuce or finely shredded cabbage
thinly sliced radishes
thinly sliced cucumber

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