Mexican chickpea burger

Serves: 4

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Total Time: 43

Prep Time: 25

Cook Time: 18

• 400g tin chickpeas, drained and rinsed
• 1 large egg
• 400g tin lentils, drained and rinsed
• 75g (3oz) fresh white breadcrumbs
• 4 spring onions, finely sliced
• 1 green chilli, deseeded and finely chopped
• Finely grated zest of 1 lime
• Small handful fresh coriander, roughly chopped
• 1tbsp olive oil
• 1 avocado, peeled, stoned and sliced
• Juice of 1 lime
• 2 spring onions, finely sliced
• 2 tomatoes, finely chopped
• Small handful fresh coriander, chopped, plus extra to garnish
• 4 large flour tortilla wraps
• Sour cream, optional, to serve

Method

1. To make the burgers, put the chickpeas, egg and plenty of seasoning into a food processor and whiz until smooth. Scrape mixture into a large bowl and stir in lentils, breadcrumbs, spring onions, chilli, lime zest and coriander and mix to combine. Divide mixture equally into four and shape each into a flattened patty.
2. Heat oil in a large frying pan and fry patties for 10min, turning once, until golden and piping hot throughout.
3. Meanwhile, put avocado slices in a bowl and squeeze over juice from ½ the lime. In a separate small bowl, stir together spring onions, tomatoes, coriander and remaining lime juice. Serve burgers, avocado and salsa folded into the tortillas, with sour cream if you like.

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