Mushroom and chickpea mini-burgers

Mushroom & chickpea mini-burgers with coriander & pine nut creme fraiche

Ingredients

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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