- 410g tin chickpeas, drained and rinsed
- 2 carrots, coarsely grated
- 2 garlic cloves, crushed
- 2 tsp ras el hanout (see tip)
- 1 tsp ground cumin
- 1 red chilli, deseeded and finely chopped
- 1 medium free-range egg
- Large handful of fresh coriander, chopped
- 150g lamb mince
- 2 tbsp olive oil
- Squeeze of lemon juice
- Flour for dusting
- Combine the chickpeas, half the carrots, the garlic, dried spices, chilli, egg and most of the coriander in a bowl and season. Put half in a food processor (reserving the rest) and pulse to make a smooth paste. .
- Return the paste to the bowl and mix with the reserved mixture and the lamb. Shape into 8 small burgers, flatten slightly and chill in the fridge, covered, for at least 15 minutes to firm up.
- Meanwhile, put the remaining carrots in a bowl with the rest of the coriander, then toss with 1tbsp oil and the lemon juice. Set aside.
- Heat the remaining oil in a non-stick frying pan over a medium heat. Dust the burgers with flour and fry for 3-4 minutes on each side until golden and cooked through. Serve with the carrot salad, potato wedges and soured cream.
PER SERVING 264kcals, 11.7g fat (3.2g saturated), 10.2g protein, 20.4g carbs, 4.7g sugar, 0.2g salt, 2.6g fibre
Chef’s tip: Make it veggie: Omit the lamb and add an extra tin of chickpeas. In step 1, whizz three-quarters of the mixture rather than half, then continue as in the recipe.
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