1 tbsp olive oil
9 oz chestnut mushrooms, finely chopped
2 garlic cloves, crushed
1 bunch spring onions, sliced
1 tbsp medium curry powder
zest and juice ½ lemon
14 oz can chickpeas, rinsed and drained
3 oz fresh wholemeal breadcrumbs
6 tbsp 0% Greek yogurt
pinch ground cumin
2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes, sliced
handful rocket leaves
Method
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.
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.
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.