Mushroom & chickpea burgers

• 1 tbsp olive oil↗ tbsp
• chestnut mushroom↗250g g

  finely chopped

• garlic cloves↗2

  crushed

• 1 bunch spring onions↗

  sliced

• 1 tbsp medium curry powder↗ tbsp
• zest and juice ½ lemon
• can chickpea↗400g g

  rinsed and drained

• fresh wholemeal breadcrumb↗85g g
• 6 tbsp 0% Greek yogurt↗ tbsp
• pinch ground cumin↗
• mixed-grain muffins↗2

  or rolls, toasted and halved

• plum tomatoes↗2

  sliced

• handful rocket↗

  leaves

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Use 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.

3. 3

   Mix 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.