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
• 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.
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
• 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
