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Ingredients

400g can chickpeas, rinsed, drained
420g can corn kernels, rinsed, drained
425g can black beans, rinsed, drained
1 tablespoon curry powder
1 garlic clove, crushed
Olive oil spray
4 wholemeal bread rolls, split, toasted
2 tablespoons mango chutney
1/3 cup (95g) dairy-free unsweetened Greek-style yoghurt
40g baby spinach leaves
1/2 continental cucumber, cut into ribbons
1/2 small red onion, thinly sliced
Mixed salad leaves, to serve

Method

Step 1 Place the chickpeas, corn and black beans on a plate lined with paper towel. Cover with another piece of paper towel and pat dry.
Step 2 Transfer the chickpea mixture to a food processor with the curry powder and garlic. Process until almost smooth. Season. Shape the chickpea mixture into 4 even patties and place on a baking tray. Cover and place in the fridge for 1 hour to chill.
Step 3 Heat a barbecue flat plate or chargrill on high. Spray the patties with oil and cook for 3 mins each side or until browned and heated through.
Step 4 Place the roll bases on serving plates. Combine the mango chutney and yoghurt in a small bowl. Top with spinach, patties, cucumber, chutney mixture, onion and roll tops. Serve with salad leaves.

Curried burger

How to make Curried burger

Ingredients

Method