Categories: February

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 courgettes, grated
• 1 large carrot, grated
• 100g (about 4 slices) wholemeal bread, crusts removed
• 410g chickpeas, drained and rinsed
• 1 tbsp mild curry paste
• 3 tbsp crunchy peanut butter
• 1 egg yolk
• good handful of fresh coriander leaves, plus extra to serve
• flour, for shaping burgers
• mayonnaise, 6 bread rolls, lettuce, chutney and cherry tomatoes, to serve

Directions

1. Heat half the oil in a large frying pan over a medium-low heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the courgettes and carrot and cook for 4-5 minutes, until softened. Drain off excess liquid and set aside to cool.

2. Place the bread and chickpeas in a food processor and pulse to combine. Add the softened vegetables, curry paste, peanut butter, egg yolk and coriander. Season and whizz until just combined. Turn out and, using floured hands, shape into 6 burgers. Place on a plate and pop in the freezer for 10 minutes to firm up.

3. Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Add the burgers and cook for about 5 minutes, turning halfway, until hot throughout and golden.

4. Spread mayonnaise over the bun bases and top with lettuce. Put a burger on each and top with chutney, halved cherry tomatoes and some fresh coriander leaves. Sandwich with the bun tops and serve with potato wedges or chips.

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