Sweetcorn, red pepper & chickpea burgers
Sweetcorn, tinned, drained
165 g, and rinsed
1 can(s), large, drained, and rinsed
1 teaspoon(s), level
½ teaspoon(s), level
Plain White Flour
4 tablespoon(s), level
Roasted red peppers in brine, drained
150 g, drained weight
Calorie controlled cooking spray
Soft brown bread roll
- Place the sweetcorn and chickpeas into a food processor. Add the red peppers, cumin, chilli flakes, plain flour, porridge oats and olive oil. Season well and pulse until combined.
- Shape the mixture into 4 patties and chill in the fridge for 30 minutes to firm up. Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Cook the burgers for 4 minutes on each side, or until cooked through and golden.
- Split the rolls and top the base of each with a handful of rocket leaves, a burger and 1 tbsp chorizo jam.