The Best Vegan Burger

🥘 Ingredients

• chickpeas 400 g
• sweetcorn 340 g
• coriander ½ tsp
• paprika ½ tsp
• cumin ½ tsp
• flour 3 Tbsp
• sea salt 1 pinch
• lemon zest 1
• rapeseed oil
• lettuce 1 small
• tomatoes 2 large
• ketchup
• burger buns 4

1. 1

   Drain the chickpeas and sweetcorn , then tip into a food processor . Pick the coriander leaves, adding half the leaves and all the stalks to the processor.
2. 2

   Add paprika , cumin , flour and a pinch of sea salt , finely grate in the lemon zest , then pulse until combined, but not smooth – you want to retain a bit of texture.
3. 3

   On a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
4. 4

   Heat a splash of rapeseed oil in a large frying pan over a medium heat, add the patties and cook for 10 minutes , or until golden and cooked through, turning halfway.
5. 5

   Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
6. 6

   Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger buns . Delicious served with a fresh green salad.