MUSHROOM & CHICKPEA MINI-BURGERS WITH CORIANDER & PINE NUT CRÈME FRAICHE

MUSHROOM & CHICKPEA MINI-BURGERS WITH CORIANDER & PINE NUT CRÈME FRAICHE

serves 4

INGREDIENTS:

1              can chickpeas, rinsed

250g         white button mushrooms

4              spring onions, sliced

1              egg

60ml         flour

15ml         chopped oreganum

2.5ml        ground cumin

2.5ml        salt

60ml         olive oil

16             rocket leaves

125ml                crème fraiche

45ml         coriander, chopped

60ml         pine nuts, toasted

8              small whole-wheat burger buns

   METHOD:

  1. To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 8 small patties.
  2. Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
  3. Mix the crème fraiche, coriander and pine nuts together
  4. Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche

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An open minded personality.. fun to be with, because of my positive vibes. God fearing, for without God I am nothing.. Moved with compassion when dealing with you, not selfish or self-centered...

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