Vegan corn burgers with chickpeas, coriander, cumin, paprika powder, gluten-free flour & bread, lettuce, tomatoes, ketchup and oil
1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
3 heaped tablespoons gluten-free plain flour , plus
extra for dusting
1 small round lettuce
2 large ripe tomatoes
4 gluten-free burger buns
Drain the chickpeas and sweetcorn, then tip into a food processor.
Pick the coriander leaves, adding half the leaves and all the stalks to
Add the spices, flour and a pinch of sea salt, finely grate in the
lemon zest, then pulse until combined, but not smooth – you want
to retain a bit of texture.
On a flour-dusted surface, divide and shape the mixture into 4
equal-sized patties, roughly 2cm thick. Place in the fridge for 30
minutes to firm up.
Heat a splash of oil in a large frying pan over a medium heat, add
the patties and cook for 10 minutes, or until golden and cooked
through, turning halfway.
Meanwhile, click off, wash and spin-dry four nice lettuce leaves,
then finely slice the tomatoes horizontally.
Squeeze a large dollop of ketchup onto the base of each bun (toast
them if you like), then top with the burgers. Layer over a couple of
slices of tomato, a lettuce leaf, a few coriander leaves and finally the
burger tops. Delicious served with a fresh green salad.
Recipe: Jami Oliver