Thanks to the peas, chickpeas and seeds this 'burger' recipe is protein packed making it great addition to summer BBQ. The seasoning gives it a depth of spicing ideal to be served alongside lemony cashew nut mayonnaise or homemade guacamole
Pour warm water over the peas to deforst. Once thawed drain off the water.
Place the onion, garlic, herbs, salt, pepper and spices into a food processor and pulse to start to combine.
Next add sweetcorn, the peas, chickpeas and flour to the food procesor and blitz until mixutre starts to look smooth in texture
Then add the seeds , pulse to incorporate
Form the burgers by placing 4 tbsp of mixture into the palm of one hand and use the other to mould the mixutre into a large puck shape. Place burger on to a tray lined with baking parchment. Continue to make burgers with the reminaing mixture, then cover the tray with cling film and chill for 30 minutes - 1 hours to firm up (it really makes a difference)
Pre-heat oven to 180C/350F/Gas4. Add oil to the pan and fry each side for 5 min. After that add them onto the baking tray
Cook the burgers for 15 minutes in the oven or until warm in the center
Serve with salad, BBQ sauce, homemade ketchup
This is a great base for any burgers. You could replace peas with beans or beetroot (I would use one medium raw grated). It is a great burger for batch cooking and freezing already cooked. You can then defrost and reheat on BBQ or in the oven.