Vegan Burger

It’s finally feeling like summer in England so I felt inspired to cook a light and healthy vegan burger and want to share it with you.
Serves 4

Ingredients
4 brioche buns
400g chickpeas, drained and rinsed
400g haricot beans, drained and rinsed
1 carrot, peeled and grated
1 sweetheart cabbage, finely chopped
2 red onions, thinly sliced
small handful dill, finely chopped
salt
pepper
3 tbsp mayonnaise
1 tbsp of natural yoghurt
1 tsp wholegrain mustard
handful fresh coriander/parsley, roughly chopped
1 green chilli, finely chopped (optional)
2 slices stale sourdough
2 tbsp Thai red curry paste
oil of choice
4 tbsp cornflour
4 tbsp sesame seeds

Method
– To prepare the coleslaw, mix the carrot, cabbage, 1 red onion, dill, 1 tsp salt, 1 tsp pepper, mayonnaise, yoghurt, and mustard in a large bowl. Cover and place it in the fridge whilst you prepare the burger.

– Add the chickpeas and beans to a large bowl. Use a potato masher to crush them.

– Place the sourdough in a blender and blitz into breadcrumbs. Transfer to the chickpea and bean mixture. Mix well.

– Add the coriander/parsley, 1 red onion, green chilli, thai red curry paste, and ¾ tsp salt. Mix well with your hands.

– Take a large handful of mixture and form it into a patty. Repeat the process with the rest of the mixture.

– Add the cornflour and 100ml of to a shallow bowl, and mix well to create a slurry. Pour the sesame seeds onto a plate.

– Place a patty into the cornflour mixture and then shake gently to remove any excess before placing it onto the plate of sesame seeds to thoroughly coat the patty. Repeat the process with the other patties.

– Add 3 tbsp of oil to a hot pan. Add the patties and cook for 4-5 minutes on each side.

– To assemble the burgers, add 2 tbsp of coleslaw to the bottom half of the brioche bun and place a patty on top. Cover with the other half of the bun.

Time to tuck in and enjoy!