Meals made from odds and sods from the fridge are always the best. I get an amazingly sad kick from knowing that the majority of my dinner was made from oldish bits that would otherwise be chucked away. Anyway, cue veggie burgers.
400g can chickpeas, drained
zest 1 lemon, plus juice ½
1 tsp ground cumin
1 tsp chilli flakes
small bunch coriander, chopped
100g fresh breadcrumbs
1 medium red onion, ½ diced, ½ sliced
1 tbsp olive oil
4 small wholemeal buns
1 large tomato, sliced, ½ cucumber, sliced and chilli sauce, to serve
In a food processor, whizz the chickpeas, lemon zest, lemon juice, cumin, soy sauce, chilli flakes, the mushrooms which have been sliced and fried, half the coriander, the egg and some seasoning. Scrape into a bowl and mix with 80g of the breadcrumbs and the diced onions. Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 mins.
Heat the oil in a frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don’t burn. To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some avocado slices, Ikea pickles, a dollop of chilli sauce and the remaining coriander.