Whip up this delicious, veggie packed vegan burger for a flavoursome dinner.
|4||White Ciabatta Rolls|
|3 tbsp||Mix it! Universal|
|400 g||chickpeas, drained and rinsed|
|1||onion, finely minced|
|2||garlic cloves, minced|
|15 g||coriander leaves|
|1 tsp||smoked paprika|
|1||grated zest of an unwaxed lemon|
- Drain the chickpeas, then tip into a food processor. Add the carrot, coriander (leaves and stalks), onion, garlic, spices, flour, lemon zest and salt and pepper.
- Pulse until combined, but not smooth – you want to retain a bit of texture.
- On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
- Heat frylight in a large frying pan over a medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
Serve in a toasted Schär White Ciabatta Roll with your favourite burger accessories, we like onion, tomatoes and gherkin