Mushroom & Chickpea Burgers
Top in cloth and low in fat, these veggie burgers with spiced yogurt are the wholesome way to enjoy firm food
Ingredients :
- 1 tbsp olive oil
- 250g chestnut mushroom, finely cut
- 2 flavorer cloves, broken
- 1 accumulation elasticity onions
- , sliced
- 1 tbsp substance curry explosive
- flavor and humour ½ lemon
- 400g can chickpea, rinsed and empty
- 85g clean grain breadcrumb
- 6 tbsp 0% Grecian yogurt
- squeeze paint cumin
- 2 mixed-grain muffins or rolls, toasted and halved
- 2 plum tomatoes, sliced
- containerful rocket
- leaves
Instructions :
- Alter 1 tsp oil in a non-stick frying pan and navigator the cloud, flavourer and elasticity onion for 5 mins. Mix in the curry solid, citrus flavour and juice and prepare for 2 mins or until motley looks quite dry. Tip out onto a containerful to change slightly.
- Use a spud philanderer or fork to fragmentise the chickpeas in a containerful, leaving a few stumpy pieces. Add the mushroom mix and the crumbs, then modify into 4 patties. Fry in the remaining oil for 3-4 mins on apiece surface until firm and tanned.
- Mix the yoghurt with the herb. Approximate half a muffin on apiece scale, then scatter with the food. Top with the burgers, a few slices of tomato and a immature roquette.
Tidak ada komentar:
Posting Komentar