vegan corn burger

vegan corn burger

Ingredients

•    1 x 400 g tin of chickpeas
•    1 x 340 g tin of sweetcorn
•    ½ a bunch of fresh coriander
•    ½ teaspoon paprika
•    ½ teaspoon ground coriander
•    ½ teaspoon ground cumin
•    zest of 1 lemon
•    3 heaped tablespoons plain flour, plus extra for dusting
•    sea salt
•    rapeseed oil
•    1 small round lettuce
•    2 large ripe tomatoes
•    tomato ketchup
•    4 wholemeal burger buns

 Method

Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.

On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad, if you like.
 

Nutritional Information Amount per serving:
•    Calories 417 21%
•    Carbs 74.6g 32%
•    Sugar 6.1g 7%
•    Fat 7.1g 10%
•    Saturates 1g 5%
•    Protein 18.1g 40%
Of an adult's reference intake