Ingredients
1 tin chickpeas, drained
1 tin black beans, drained
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 egg, whisked up well
2-3 tablespoons plain flour
1 lemon
a few sprig fresh coriander
1 sprig fresh mint leaves
2 spring onions
salt
black pepper
6 tablespoons corse polenta
olive oil, for cooking with
Level:
Easy
Serves:
6 burgers
Prep Time:
Cook Time:
50 minutes
10 minutes
Recipe video tutorial
Preparation
Mix the chickpeas, beans, paprika, cumin, egg, flour, lemon zest and a small squeeze of the juice together.
Either pulse the mixture in a food processor, or crush with a masher in a bowl, making sure not to blend too much as you do not want a puree.
Finely chop the coriander, mint leaves and spring onion then mix into the burger mixture along with a good pinch of salt and black pepper.
Chill the mixture for 30 minutes or overnight then split into 6 balls.
Roll each ball in polenta then flatten into a burger shaped disc. Store the burgers in the fridge or freezer until you are ready to cook them.
Heat a splash of oil in a frying pan on a medium heat, add your burgers and cook for 5 minutes on each side until golden.
Hints and Tips
🍔 Serve up your burgers on wholemeal burger bun with salad and condiments of your choice!
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