Pack in plenty of punch with our healthy vegetarian burgers, brightened up with pickled chillies and hummus
- Red cabbage 100g, finely shredded
- Lemon 1, juiced
- Chickpeas 2 x 400g tins, drained and dried on kitchen paper
- Ground cumin 2 tsp
- Ground coriander 1 tsp
- Green chillies 2, chopped
- Garlic 2 cloves
- Spring onions 4, roughly chopped
- Coriander 1/2 a small bunch, roughly chopped
- Gram flour 4 tbsp
- Olive oil for frying
- Hummus 4 tbsp
- Natural yogurt 4 tbsp
- Burger buns 6, toasted
- Beef tomato 6 slices
- Pickled chillies
- Hot sauce
Put the cabbage in a bowl with the lemon juice and a good pinch of salt. Toss together and leave while you make the burgers.
Put the chickpeas, spices, green chillies, garlic, spring onions, coriander and flour in a food processor with 1 tsp of sea salt and whizz until well broken down. Tip into a bowl, then shape into 6 burgers with your hands. Chill for 30 minutes.
Heat olive oil in a non-stick pan, then fry the burgers for 4-5 minutes each side until really crisp and golden.
Mix the hummus, yogurt and some seasoning, then spread on both sides of the toasted buns. Put some cabbage on the bottom buns, top with the burgers, a slice of tomato, a pickled chilli, some hot sauce and the bun tops, and serve.