Mushroom and chickpea mini burgers

Veggie burgers even carnivores will relish

You can replace the pine nuts with walnuts, which have a similar texture and mildly sweet taste.

Ingredients:

• 1 can chickpeas, rinsed
• 250g white button mushrooms
• 4 spring onions, sliced
• 1 egg
• 60ml flour
• 15ml chopped origanum
• 2.5ml ground cumin
• 2.5ml salt
• 60ml avocado oil
• 125ml creme fraiche
• 45ml coriander, chopped
• 60ml pine nuts, toasted
• 8 small wholewheat burger buns
• 16 rocket leaves

METHOD:

To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, origanum, cumin and salt in a food processor.

Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed (the mixture will be moist).

Form the mixture into eight small patties.

Heat the oil in a pan and fry the burgers until golden brown, being careful not to break them.

Mix the creme fraiche, coriander and pine nuts together.

Cut open eight small rolls and top with rocket and a chickpea patty and dress with flavoured creme fraiche.

SERVES: Four

TIME: 40 minutes