INDIAN SPICED CHICKPEA BURGERS WITH CAULIFLOWER RAITA AND MANGO CHUTNEY

Preparation: 20 minutes; cooking: 10 minutes; serves four

● 400g tin chickpeas, drained and rinsed

● 3 tsp shop-bought curry paste (korma works well)

● Grated zest of 1 lemon

● 10g coriander, stems finely chopped and leaves roughly chopped

● Half a red onion, finely chopped

● 80g breadcrumbs

● 1 tbsp coconut oil

For the cauliflower raita

● 300g cauliflower

● 150g natural yoghurt

● Juice of half a lemon

● 10g mint leaves, finely chopped

● Salt and pepper

To serve

● 4 brioche burger buns, or buns of your choice, toasted

● 4 tbsp mango chutney

● 4 lettuce leaves

● 4 tbsp shop-bought crispy onions

1 To make the burger mixture, place the chickpeas, curry paste, lemon zest and fresh coriander in a food processor and blitz until the mixture comes together.

If you don’t have a food processor, you can mash the mixture with a fork instead.

2 Mix the breadcrumbs and red onion into the chickpea mixture and shape into four patties. To make the raita, shave the raw cauliflower into thin slices with a mandolin or sharp knife and place in a bowl. Mix the yoghurt, the lemon juice and mint in a bowl, season to taste with salt and pepper and fold into the cauliflower.

3 Heat the coconut oil in a large, non-stick frying pan over a medium heat, add the burgers and cook for 3-4 minutes on each side, or until golden brown on both sides.

4 Assemble the burgers by spreading the base of the toasted buns with mango chutney, then topping with the lettuce leaves followed by the chickpea patties. Pile the cauliflower raita on top of each burger and sprinkle with the crispy fried onions. Place the bun lids on top and squash down a little with the palm of your hand, to serve.