This was the one meal during my week of veganism that I really enjoyed. Below is the basic recipe and method that I used to create the burgers, but the great thing about this recipe is that you can change it up to suit your own tastes! Prep time: 30mins, Cooking time: 20mins, Recipe makes 4 big burgers or 6 small ones.
Tin of 5 bean salad
Tin of chickpeas
4 ounces of Breadcrumbs
2 tablespoons of plain flour
Pack of 4 field mushrooms
Chilli (dried chilli flakes or powder from the supermarket is fine)
1 white onion (finely chopped)
2 medium sized carrots (grated)
Salt and pepper
Preheat oven to 200º or Gas mark 6
Finely chop the onion and garlic, grate the carrot and gently fry until soft.
Drain the chickpeas and 5 bean salad, then mash them thoroughly (I placed them in a blender but a fork will do!) Aim for a smooth paste but don’t worry too much if you have a few lumps in there!
To this mixture add your carrot and onion and mix thoroughly.
Add salt, pepper, chilli and half the breadcrumbs and mix.
Put the remaining half of the breadcrumbs in a bowl and add the flour, mixed herbs, salt and pepper.
Shape your chickpea mixture into 4 big burgers (or the mixture will do 6 small ones)
Coat each burger thoroughly in the flour mixture.
In a pan shallow fry the burgers and then leave to rest.
Method sweet potatoes:
Peel and chop your sweet potatoes into chip or wedge shapes.
Place them in a baking tray and cover in oil, salt, pepper and mixed herbs (or if you want them spicy, you can cover them in piri piri spice or chilli).
Mix well and place them in the oven for 20mins
After 10mins put your chickpea burgers on another baking tray, along with your field mushroom buns, pour a little oil on them and season.
Place in the oven for the last 10mins.