Mushroom & Chickpea Mini-burgers recipe

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01/15/2012

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Have a meat free Monday with this recipe for Mushroom & chickpea mini-burgers with coriander & pine nut creme fraiche.

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 creme fraiche
45ml coriander, chopped
60ml pine nuts, toasted
8 small whole-wheat burger buns

Directions

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.

Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.

Mix the creme fraiche, coriander and pine nuts together
Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured creme fraiche

Servings

Serves 4

Recipe provided courtesy of SAMFA - the South African Mushroom Farmer's Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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