15 mins
Not Too Tricky
serves 4
About the recipe
These flavour-packed veggie burgers are loaded with creamy chickpeas, smoky paprika and fresh coriander and lemon, so you get a real riot of flavour and texture. These patties are super-easy for kids to make – let them experiment with different flavour combinations, and feel free to get creative with your toppings.
Ingredients
FOR THE BURGERS
1 bunch of fresh coriander (30g)
1 x 400g tin of chickpeas
200g frozen peas
1 teaspoon smoked paprika
1 heaped tablespoon plain flour, plus extra for dusting
1 lemon
olive oil
60g Cheddar cheese
1 little gem lettuce
2 large ripe tomatoes
4 burger buns, preferably wholemeal
FOR THE SLAW
½ a small white and ½ a small red cabbage (roughly 200g of each)
1 medium carrot
½ a red onion
4 heaped tablespoons fat-free natural yoghurt
1 heaped teaspoon wholegrain mustard
Top Tip
FOOD WASTE TIP
You can use the leftover coriander leaves and lemon juice to supercharge a tub of shop-bought houmous. Finely chop the coriander leaves and stir into the houmous with a squeeze of lemon juice. A bit of finely chopped red chilli or dried chilli flakes would be great if you fancy a bit of heat.
Method
- Put the coriander stalks into the bowl of a food processor (see tip below on how to use the leaves). Drain the chickpeas and add to the bowl, along with the peas, smoked paprika and flour. Finely grate in the lemon zest, (see tip below on how to use the juice) then blitz until combined, but still a little chunky, scraping down the sides of the processor between pulses if needed.
- Tip the mixture onto a flour-dusted board and divide into 4. Using flour-dusted hands roll each piece into a ball and flatten into a patty about 2.5cm thick.
- Drizzle 1 tablespoon of olive oil into a large non-stick frying pan placed on a medium-high heat. Add the patties and cook for 3 to 4 minutes on each side, pressing them down with a fish slice, until golden on both sides.
- Grate the cheese evenly onto the patties, cover, and cook for 3 to 4 minutes until the cheese is melted.
- Meanwhile, to make the slaw, coarsely grate the cabbages and carrot into a large bowl, then peel and coarsely grate in the onion.
- Dollop in the yoghurt and mustard, mix well, then season to perfection with sea salt and black pepper.
- Trim the lettuce and click off the leaves, thinly slice the tomatoes into rounds and cut the buns in half. (You could toast these in the pan with the burgers, if you like.)
- Add the patties to the bun bottom and let everyone stack up their burgers with lettuce, tomato and their favourite condiments. Serve with a spoonful of rainbow slaw on the side.
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