Mushroom and Chickpea mini-burgers
With coriander and pine nut crème fraiche
For the Patties
- 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 ground cumin
- 2.5 ml salt
- 60 ml olive oil
- 16 rocket leaves
- 45 ml coriander chopped
- 60 ml pine nuts toasted
- 125 ml crème fraiche
- 8 small burger buns whole-wheat
For 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.