Mushroom and chickpea mini-burgers
Mushroom & chickpea mini-burgers with coriander & pine nut creme fraiche
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PrintIngredients
For 4
You will need...
- 1 can Chickpeas, rinsed
- 250 g White button mushrooms
- 4 Spring onions, sliced
- 1 Egg
- 60 ml Flour
- 15 ml Oreganum, chopped
- 2.5 ml Cumin, ground
- 2.5 ml Salt
- 60 ml Olive oil
- 16 Rocket leaves
- 125 ml Crème fraiche
- 45 ml Crème fraiche
- 60 ml Pine nuts, toasted
- 8 small Whole-wheat burger buns
Mushroom and chickpea mini-burgers Method
- To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, 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 into 8 small patties.
- Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
- Mix the crème fraiche, coriander and pine nuts together
Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche
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