Ingredients
- 1 ½ tbs canola oil
- 1 medium brown onion, finely chopped
- 1 tbs korma curry paste
- 1 tsp cumin ground
- 410g can chickpeas, drained and rinsed
- 1 egg, lightly beaten
- ½ cup fresh coriander leaves, finely chopped
- 1 cup carrot, grated
- 1 cup fresh multigrain breadcrumbs
- 2 tbs besan flour
- 4 oak leaf lettuce leaves
- 2 ripe tomatoes, sliced
- 8 wholemeal flat rolls, split and toasted
- mango chutney to serve
Method
Step 1
Heat 2 tsp 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.Step 2
Mash chickpeas in a large bowl. Add onion mixture, egg, coriander, carrot and breadcrumbs. Stir to combine. Divide mixture into 8 portions and mould each portion into a patty. Lightly coat in chickpea flour and shake off excess.Step 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.Step 4
Place lettuce and tomato on each roll base. Top with two patties, then remaining bread and serve with mango chutney.