15 ounces of chickpeas
15 ounces of sweetcorn, minus 1/4 cup, reserved
½ a bunch of fresh parsley
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon oregano
4 tablespoon chopped spring onion or chives
2 cloves garlic, pressed
1/2 juiced lemon plus the zest grated.
1/4 flour or more , plus extra for dusting
salt and pepper to taste
1 small head of Iceburg lettuce
2 large ripe tomatoes
4 wholemeal burger buns
Step 1: Drain the chickpeas and sweetcorn, then put into a food processor. Put the parsley leaves to the processor.
Step 2: ?Add the spices, flour and a pinch of salt and pepper, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
Step 3: Take the 1/4 cup of reserved corn and pan fry until golden brown. Add to mixture.
Step 4: On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties. Place in the fridge for 30 minutes to firm up.
Step 5: Heat a splash of oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
Step 6: Meanwhile, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
Step 7: Squeeze a large dollop of ketchup or vegan mayo 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 parsley sprigs and finally the burger tops. Delicious served with a fresh green salad.