Spicy corn and chickpea burgers recipe

Spicy corn and chickpea burgers recipe

1 rating

Jamie says, 'Packed with veg and protein, my Spicy corn & chickpea burgers give all the joy and satisfaction of your favourite takeaway burger, only meat- free. This recipe is all about flavour without compromise, so – even if you enjoy meat as much as I do – trust me, you're going to love them.' See method

  • Serves 4
  • 20 mins to prepare and 10 mins to cook, plus chilling
  • 417 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 400g tin of chickpeas
  • 340g tin of sweetcorn
  • ½ a bunch of fresh coriander (15g)
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 heaped tbsp plain flour, plus extra for dusting
  • 1 lemon
  • rapeseed oil
  • 1 small round lettuce
  • 2 large ripe tomatoes
  • tomato ketchup
  • 4 wholemeal rolls

Each serving contains

  • Energy

    1745kj
    417kcal
    21%
  • Fat

    7g 10%
  • Saturates

    1g 5%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 74.6g Protein 18.1g Fibre 11.7g

Method

JO
  1. Drain the chickpeas and sweetcorn, then tip into a food processor with half the coriander leaves and all the stalks.
  2. Add the spices, flour and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth – you want to retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Firm up in the fridge for 30 mins.
  4. Heat a large frying pan over a medium heat. Add a splash of oil, followed by the patties and cook for 10 mins, or until golden and cooked through, turning halfway.
  5. Meanwhile, click off, wash and spin-dry 4 nice lettuce leaves, then finely slice the tomatoes.
  6. Squeeze a large dollop of ketchup onto the base of each roll (toast them first, if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the tops of the rolls. Delicious served with sweet potato wedges.

Jamie's tip: "Up the veg with a load of fresh salad – I favour a tried-and-tested combo of lettuce and tomato for both colour and texture. Throw in coriander leaves and a sliced gherkin too, if you like."

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Healthy recipes

You may also like

Be the first to comment

blog comments powered by Disqus