Sweetcorn, red pepper & chickpea burgers
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Sweetcorn, tinned, drained
165 g, and rinsed
Chickpeas, cooked
1 can(s), large, drained, and rinsed
Ground Cumin
1 teaspoon(s), level
Chilli flakes
½ teaspoon(s), level
Plain White Flour
4 tablespoon(s), level
Roasted red peppers in brine, drained
150 g, drained weight
Porridge oats
30 g
Olive Oil
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Soft brown bread roll
4 medium
Rocket
1 portion(s)
Chorizo jam
2 serving(s)
Instructions
1
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.
2
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.
3
Split the rolls and top the base of each with a handful of rocket leaves, a burger and 1 tbsp chorizo jam.
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