High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food
Prep:10 mins
Serves 4
1 tbsp olive oil250g chestnut mushroom, finely chopped2 garlic cloves, crushed1 bunch spring onions, sliced1 tbsp medium curry powderzest and juice ½ lemon400g can chickpea, rinsed and drained85g fresh wholemeal breadcrumb6 tbsp 0% Greek yogurtpinch ground cumin2 mixed-grain muffins or rolls, toasted and halved2 plum tomatoes, slicedhandful rocket leaves
STEP 1Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.STEP 2Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.STEP 3Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.
