Curried chickpea and carrot burgers

1 1/2 tablespoons canola oil

1 tablespoon Korma curry paste

410g can chickpeas, drained and rinsed

1/2 cup fresh coriander leaves, finely chopped

1 cup fresh multigrain breadcrumbs

4 oak leaf lettuce leaves

1 medium brown onion, finely chopped

1 teaspoon ground cumin

1 egg, lightly beaten

1 cup grated carrot

2 tablespoons chickpea (besan) flour

2 ripe tomatoes, sliced

1. Heat 2 teaspoons oil in a non-stick frying pan. Cook onion over medium-high heat for

3 minutes until tender. Stir in curry paste and cumin. Cook for 1 minute. Remove from

heat. Cool for 5 minutes.

2. Mash chickpeas in a large bowl. Add onion mixture, egg, coriander, carrot and bread-

crumbs. Stir to combine. Divide mixture into 8 portions and mould each portion into a

patty. Lightly coat in chickpea flour and shake off excess.

3. Heat remaining oil in a large non-stick frying pan. Cook the patties over medium heat

for 4-5 minutes per side, or until golden brown and cooked through.

4. Place lettuce and tomato on each roll base. Top with two patties, then remaining bread and serve with mango chutney. Serves 4.

Preparation time: 15 minutes. Cook time: 25 minutes