Chickpea And Mushroom Bangers Recipes

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

CHICKPEA AND MUSHROOM BANGERS

Steps:

• Thinly slice 2 of the onions and chop the third.
• Fry the chopped onion in 1 tbsp of the oil until soft. Add the mushrooms and cook for a further 5 minutes.
• Place the mushroom mix in a blender and add the curry paste, chickpeas, zest and seasoning. Blend to a coarse paste then add the breadcrumbs and blend until mixed.
• Flour your hands and form the mixture into 10 sausages.
• Heat 1 tbsp of the oil and gently fry the onion and sugar for 10 mins until nicely caramelised.
• Brush the remaining oil over the sausages and grill for 10 minutes until golden.
• Serve with mash and gravy or in a bun with the onions.