Smoky Tomato Chickpea & Sweetcorn Burgers

Spicy, Smoky & Meat Free! Serves 6

You will need:

1 x 400g tinned chickpeas, drained

1 x 340g tin sweetcorn, drained

50g (2oz) fresh wholemeal breadcrumbs

Bunch spring onions, chopped

1/2 tsp cumin

½ tsp mild chilli powder

3 tbsp plain flour, plus extra for dusting

2 tbsp olive oil

6 burger buns, lightly toasted

70g bag wild rocket

For the sauce

1 x 400g tinned chopped tomatoes

2 garlic cloves, crushed

½ tsp smoked paprika

pinch sugar

Method:

In a food processor, briefly whizz the chickpeas with the sweetcorn, breadcrumbs, spring onions, cumin, chilli, flour and seasoning, until the mixture comes together.

With lightly dusted hands, shape into 6 patties & then place in the fridge to chill.

Meanwhile, make the tomato sauce. In a small pan, bring the tomatoes, garlic, paprika and sugar to the boil. Reduce the heat and simmer for 10 minutes, or until thickened; season to taste.

Heat the oil in a frying pan and cook the burgers (2-3 at a time), over a medium-high heat for 4-5 minutes on each side (keep warm in the oven, if necessary). Alternatively, to cook the burgers on the barbecue, lightly brush with oil, place onto the barbecue (medium/high heat) and cook for 3-4 minutes, turning at regular intervals to make sure they don’t brown too much.

To assemble, top the toasted bun bases with a burger, a spoonful of tomato sauce and some rocket. Top with the bun lids.