ULTIMATE VEGGIE BURGER
½ x 410g tin chickpeas, drained ½ x 410g tin pinto beans, drained
120g (4¼oz) frozen broad beans, defrosted
120g (4¼oz) frozen peas, defrosted ¼tsp smoked paprika ½tsp ground cumin ½ a large free-range egg white 25g (1oz) plain flour 1 lemon A few sprigs of fresh coriander A few sprigs of fresh mint ½ a small red chilli ½ a bunch of spring onions Sea salt and freshly ground black pepper Coarse polenta or cornmeal Olive oil 1 cos or round lettuce 2 tomatoes 3 or 4 gherkins 6 burger buns Mix the all the peas, chickpeas and beans in a large bowl. Put half aside and whiz the other half in a food processor with the paprika, cumin, egg white, flour, zest of the lemon and a squeeze of juice, till smooth. Pick the coriander and mint leaves. Deseed and roughly chop the chilli. Slice up the spring onions. Add the rest of the peas and beans to the processor with the coriander, mint and chilli and pulse for a few seconds to roughly chop. Transfer to a bowl along with the spring onions and a pinch of salt and pepper, and mix well. Pop in the fridge for at least an hour to chill.
Dust a baking tray with polenta or cornmeal. Split the mixture into 6 balls, then shape each into a burger. Place onto the baking tray and evenly coat each burger with polenta or cornmeal.
Place a large frying pan on a medium heat and add a drizzle of olive oil. Fry the burgers gently for about 5 minutes on each side until golden brown and cooked through.
Wash and dry a few lettuce leaves, tearing up the larger ones. Slice the tomatoes and slice the gherkins lengthways as finely as you can. Place all this on a platter. Place the burgers on another plate, wipe your pan or griddle clean with kitchen paper, then halve the buns and toast them on the griddle or pan. Let everyone build a burger.