• 4 spring onions
  • 1 stalk lemon grass, outer leaves removed
  • 1.5 cm (¾ inch) piece of fresh ginger, peeled and chopped
  • 1 red chilli, halved and deseeded
  • 1 garlic clove, peeled
  • handful of coriander leaves
  • 400 g (13 oz) can chickpeas, drained
  • 2 tablespoons wholemeal plain flour
  • 3 tablespoons rapeseed oil
  • salt and pepper

Pulse together the spring onions, lemon grass, ginger, chilli, garlic and coriander leaves in a food processor until finely chopped. Add the chickpeas and then pulse again until roughly blended.

Add the flour and season with salt and pepper, then process until the mixture forms a coarse thick paste. Shape the mixture into 4 burgers.

Heat the oil in a frying pan, add the burgers and fry for 2–3 minutes on each side until browned. Serve with a beansprout and pepper salad if liked.

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